- Worcestershire sauce introduced (1937)
Green Tomato and Cantaloupe Caprese Salad
- 1/2 Cup olive oil
- 1/4 Cup balsamic vinegar
- 3 cloves garlic, minced
- 1 Tablespoon brown sugar
- 1 Teaspoon salt
- 4 green tomatoes
- 1 Pound sliced fresh mozzarella cheese
- 1 cantaloupe, sliced
- 1/4 Cup basil, chiffonade
A few weeks ago, I would have described green tomatoes as unripe anomalies — complete strangers to my kitchen. After developing this recipe, however, I now consider them to be deliberately firm and slightly sweet friends of mine. A simple and refreshing take on Caprese salad, this dish is the perfect introduction to those little green flavor machines. Combined with bright orange cantaloupe and fresh mozzarella at its base, the recipe takes hold of several savory and sweet components and takes your palate for a ride.
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Combine the first 6 ingredients in a large zip-lock bag, seal, and shake lightly to coat. Chill in the refrigerator for 1 hour.
Turn the oven to broil. Remove the tomatoes from the marinade (but save the marinade for later!). Place tomatoes on a nonstick baking pan and broil for 3-4 minutes on each side. Arrange alternating slices of fresh mozzarella cheese, warm green tomatoes, and cantaloupe on a large platter. Drizzle with the marinade and sprinkle with fresh basil.
Rejoice and dig in!