With the weather turned on to extreme temperatures, a cool salad with fresh ingredients seems to be the ticket. Italians are not overly fond of mixing fruit with savory notes, but here is a salad I came across as I perused some old Cucina Italiana magazines from the 1990s. Green tomatoes are a favorite in Italian kitchens. It is not uncommon to find firm green or barely turned blushed pink tomatoes in the market as their specific purpose is for “insalata.” If you can’t find green tomatoes, substitute them with cucumber. The cantaloupe should be at the peak of its flavor to counterbalance the crunchy tartness of the tomatoes. This salad is best with ingredients from the garden or farmer’s market (if you can find green tomatoes!).
Cantaloupe and Green Tomato Salad
2-3 Green medium tomatoes (off the vine) diced (1/4-1/2 inch)
1/2 ripe cantaloupe (diced the same as the tomatoes)
3/4 lb. small shrimp
3-4 basil leaves
1/4 cup (or less) olive oil
several dashes Tabasco
salt and pepper to taste
Prepare the tomatoes and the cantaloupe. Set aside. Rinse the shrimp and pat dry, roll in paper towels to remove moisture. In a blender or food processor place the basil, the olive oil, the Worcestershire, the Tabasco, and a pinch or two of salt. Emulsify at high speed until smooth. Add to the salad and let it sit for at least 10 minutes to allow the dressing to blend. Before serving, add a dash of freshly ground pepper. Serve as an unusual antipasto or a main salad for lunch or dinner.
Here is another quick idea for a refreshing summer salad using fruit. Take a very ripe nectarine and make a delicious vinaigrette with it! Mash it in a bowl just like you would an avocado. It will look something like this:
Add a teaspoon of honey, a tablespoon of olive oil, and a teaspoon (or more to taste) of wine vinegar.Select the freshest greens (preferably mixed) and place them in a bowl with some finely shaved red onion. Delicately add the vinaigrette (I hold some back to add to individual salads later), some sliced almonds, and a little feta or goat cheese. The nectarine flavor just shines with brightness! Give it a try when you have some overripe nectarines sitting by!