Green Tomato and Cantaloupe Caprese Salad

Green Tomato and Cantaloupe Caprese Salad
Green Tomato and Cantaloupe Caprese Salad

Tim McGeever

Green Tomato and Cantaloupe Caprese Salad

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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Click here to see Green Tomatoes for Everyone.

Ingredients

  • 1/2  Cup  olive oil
  • 1/4  Cup  balsamic vinegar
  • cloves garlic, minced
  • 1  Tablespoon  brown sugar
  • 1  Teaspoon  salt
  • green tomatoes
  • 1  Pound  sliced fresh mozzarella cheese
  • cantaloupe, sliced
  • 1/4  Cup  basil, chiffonade

Directions

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!

Nutritional Facts

Total Fat
43g
61%
Sugar
4g
4%
Saturated Fat
10g
42%
Cholesterol
32mg
11%
Carbohydrate, by difference
41g
32%
Protein
17g
37%
Vitamin A, RAE
100µg
14%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
46µg
51%
Calcium, Ca
310mg
31%
Fiber, total dietary
2g
8%
Folate, total
2µg
1%
Iron, Fe
3mg
17%
Magnesium, Mg
38mg
12%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
438mg
63%
Selenium, Se
38µg
69%
Sodium, Na
992mg
66%
Water
63g
2%
Zinc, Zn
2mg
25%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.