Tomato-and-Fruit Salad

Photo: Robbie Caponetto, Laurey W. Glenn, Hector Sanchez; Stylist: Buffy Hargett
This colorful dish captures the best flavors of summer on one cool platter. A fresh basil dressing spiked with orange marmalade merges the sweet with the savory.

Yield:

Makes 8 to 10 servings

Recipe from


Ingredients

2 pounds watermelon, sliced
2 pounds honeydew melon, sliced
1 fresh peach, sliced
2 nectarines, sliced
2 red plums, cut into wedges
1 green tomato, sliced
1 pound assorted heirloom tomatoes, sliced or cubed
1 (12-oz.) package baby heirloom tomatoes, halved
6 to 8 fresh basil leaves, torn

Preparation

Arrange first 9 ingredients on a serving platter. Serve with Basil-Orange Vinaigrette.

Note:

July 2013