Summertime Tomato-Melon Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Looking for a savory summer salad? The combination of tomatoes, cantaloupe, avocado and greens sings with freshness and health.—Carolyn Kumpe, El Dorado, California Ingredients:
4 cups small baby heirloom tomatoes, halved |
1 english cucumber, peeled and cubed |
2 cups cubed cantaloupe |
1 package (8 ounces) feta cheese, cubed |
1 medium ripe avocado, peeled and cubed |
1 bunch watercress, coarsely chopped |
1/2 cup fresh basil leaves, coarsely chopped |
1/4 cup chopped red onion |
coriander-lime vinaigrette: |
1 teaspoon coriander seeds |
1/3 cup canola oil |
3 tablespoons lime juice |
2 tablespoons rice vinegar |
1 tablespoon honey |
1 tablespoon grated lime peel |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the tomatoes, cucumber, cantaloupe, cheese, avocado, watercress, basil and onion.
2. In a dry small skillet over medium heat, toast coriander seeds until aromatic, about 2-3 minutes. Cool. Transfer to a spice grinder or a mortar and pestle; coarsely grind.
3. In a small bowl, whisk the oil, lime juice, vinegar, honey, lime peel, salt, pepper and coriander. Pour over tomato mixture and gently toss to coat. Yield: 12 servings (3/4 cup each).
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