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14. Summer Tomato Cantaloupe Salad. Tomato and cantaloupe are an unlikely pairing…until you taste them together. They’re both earthy, a little bit sweet and juicy enough to slurp off the plate ...
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Cut the cantaloupe into large chunks and purée in ?a food processor. You should have about 2 1/4 cups ?(18 fl oz) of purée. Transfer the puréed cantaloupe to a bowl or measuring pitcher with a pouring spout. Add the simple syrup until the cantaloupe tastes quite sweet. Now dribble in the Campari until you can detect its flavor.
In this version, I layer sweet watermelon slices with ripe tomato, creamy mozzarella, fresh basil and a drizzle of balsamic glaze. Each bite is a delicious balance of sweet, savory and tangy goodness.
Add the lobster meat and gently stir together the salad. In a large bowl, gently toss the tomatoes, torn basil leaves, oil, crushed pinches of flaky coarse sea salt and pepper to taste. Mound the tomato salad in the center of 4 serving plates. Top with the lobster salad, then drizzle any leftover juices from both bowls over the top.
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1. Make the Vinaigrette: In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt and pepper.
Melon soup is a soup prepared with melon as a primary ingredient. [1] Melons such as bitter melon, cantaloupe, crenshaw melon, honeydew (casaba melon) and winter melon may be used, [1] [2] [3] among others. Some melon soups are prepared with whole pieces of melon, and others use puréed melon. [2] Some are served hot, while others are served ...