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Photo: Robbie Caponetto, Laurey W. Glenn, Hector Sanchez; Stylist: Buffy Hargett

Tomato-and-Fruit Salad

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.

Southern Living JULY 2013

  • Yield: Makes 8 to 10 servings

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
  • Basil-Orange Vinaigrette

Preparation

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

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Tomato-and-Fruit Salad recipe

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