Cantalope,Tomato, and Basil Salad
Cantaloupe, Tomato, and Basil Salad
  • Yield: 8 servings
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Cantaloupe, Tomato, and Basil Salad

By 2015-05-13

Key Points

  • Serving size: 257 grams
  • For the best buy, choose melons that have a good scent and are heavy for their size with no bruises.
  • To prepare melons, rinse the rinds and cut them in half or in wedges and remove the seeds.
  • To store fresh, leave whole melons at room temperature out of direct sunlight for up to 1 week. Refrigerate cut melons for up to 5 days.
  • Melons contain vitamin A, which is good for healthy eyes and skin.

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Ingredients

Instructions

  1. In a large bowl, mix the tomato, cantaloupe and basil.
  2. Toss with the tomato liquid, vegetable oil, salt and pepper.
  3. Serve cold and enjoy!
  4. Refrigerate leftovers.

Adapted from goodhousekeeping.com

 

Nutrition facts per serving

Cantaloupe, Tomato, and Basil Salad_9-2015

Photo Credit: “Cantalope Cottage Cheese Salad” by Championship Catering / CC BY 2.0