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June 3

June 3

Read about how Frost Beer is made in Food For Thought!

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Garin and Christina Frost of Frost Beer Works

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RECIPE: KT’s Late Summer Tomato, Mozzarella, and Melon Salad PDF Print E-mail

Cut out and clip this recipe to your July or August calendar to make when tomatoes and melons are in season. And remember when purchasing basil at the Co-op, it stays fresher in our walk-in refrigerator, so ask someone who is working in our Produce Department to get it for you in half or full bunches.

Serves 8

INGREDIENTS

½ medium melon, seeds scooped out, cantaloupe or honeydew 

1 pint cherry tomatoes, small ones, any color you like 

1 cup small fresh mozzarella balls

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

8 basil leaves, washed and dried

DIRECTIONS

Scoop out the melon using a special baller tool or a small spoon. Place the melon balls in a large bowl.

Add the cherry tomatoes and mozzarella balls to the bowl.

Add the oil, salt, and pepper and stir to coat the ingredients.

Divide the salad among shallow bowls, artfully garnish each with a basil leaf, and serve.