Summertime Tomato-Melon Salad

Name: Summertime Tomato-Melon Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 medium ripe avocado, peeled and cubed; 75 milliliters canola oil; 320 grams cubed cantaloupe; 1 teaspoon coriander seeds; 1 English cucumber, peeled and cubed; 227 grams package feta cheese, cubed; 12 grams fresh basil leaves, coarsely chopped; 12 grams fresh basil leaves, coarsely chopped; 596 grams baby heirloom tomatoes, halved; 1 Tbsp honey; 3 Tbsps lime juice; 1 Tbsp grated lime peel; 0 teaspoons pepper; 40 grams chopped red onion; 2 Tbsps rice vinegar; 1 teaspoons salt; 1 bunch watercress, coarsely chopped

Summertime Tomato-Melon Salad is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe serves 12. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 163 calories. Head to the store and pick up onion, feta cheese, baby heirloom tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a large bowl, combine the tomatoes, cucumber, cantaloupe, cheese, avocado, watercress, basil and onion.

Ingredients you will need

Cantaloupe

Watercress

Cucumber

Tomato

Avocado

Cheese

Basil

Onion

Equipment you will use

Bowl

In a dry small skillet over medium heat, toast coriander seeds until aromatic, about 2-3 minutes. Cool.

Ingredients you will need

Whole Coriander Seeds

Sandwich Bread

Equipment you will use

Frying Pan

Transfer to a spice grinder or a mortar and pestle; coarsely grind.

Equipment you will use

Mortar And Pestle

In a small bowl, whisk the oil, lime juice, vinegar, honey, lime peel, salt, pepper and coriander.

Ingredients you will need

Lime Juice

Coriander

Lime Peel

Vinegar

Pepper

Honey

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour over tomato mixture and gently toss to coat.

Ingredients you will need

Tomato

Equipment

Ingredients

Servings:

1medium

ripe avocado, peeled and cubed 75milliliters

canola oil 320grams

cubed cantaloupe 1teaspoon

coriander seeds 1

English cucumber, peeled and cubed 227grams

package feta cheese, cubed 12grams

fresh basil leaves, coarsely chopped 12grams

fresh basil leaves, coarsely chopped 596grams

baby heirloom tomatoes, halved 1Tbsp

honey 3Tbsps

lime juice 1Tbsp

grated lime peel 0teaspoons

pepper 40grams

chopped red onion 2Tbsps

rice vinegar 1teaspoons

salt 1bunch

watercress, coarsely chopped

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Kumeu River Village Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Kumeu River Village Chardonnay

This wine was fermented 25% in old French oak barriques, and 75% in stainless steel tanks, so there is very little oak influence on either nose or palate. This has allowed the vibrant fruit to show through beautifully with lively lime and lemon aromas and a flinty, mineral edginess with hints of fig and white peach.The weighty mid-palate also shows peachy ripeness along with crisp acid minerality that gives the wine a refreshing cleansing quality. This wine is delightful as an aperitif, and even better to drink with fish and shellfish.