What a wonderful way to use an abundance of cherry tomatoes. This is such a refreshing salad. The juices from both the cantaloupe and the tomatoes flavor all of the ingredients so perfectly. It is an unexpected and delightful summer salad.
1 pint of cherry tomatoes, halved (you can substitute 2 large tomatoes if you prefer)
1/2 of a cantaloupe, peeled, seeded, and cut into small pieces.
10 fresh basil leaves, julienned
1/4 of a red onion, thinly sliced
2 tablespoons chopped and toasted pistachios
2 – 4 oz of a good blue cheese, crumbled (I used a Point Reyes Blue, but you can use one that you love or even a goat cheese, if you prefer)
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar (I used a zinfandel vinegar)
Sea Salt, to taste
Toss the cherry tomatoes, cantaloupe, and red onion in a large bowl.
Whisk together the vinegar and olive oil. Pour over the salad and toss.
Sprinkle with the basil, cheese and pistachios, then gently toss.
Season with sea salt, to taste