2000s Recipes + Menus
Green-Tomato and Honeydew Melon Salad
Serves4 (first course or side dish)
- Active time:30 min
- Start to finish:30 min
July 2008
A stylish symphony in green, this dish has a heady bouquet to match. The tart tomatoes and sweet melon are the stars, but the supporting players—hot jalapeño, earthy pumpkin seeds, and pungent cilantro—add plenty of intrigue.
- 1 teaspoon ground cumin
- 2 tablespoons raw green (hulled) pumpkin seeds (pepitas)
- 2 tablespoons plus 1/4 tsp extra-virgin olive oil, divided
- 1 tablespoon distilled white vinegar
- 2 teaspoons finely chopped seeded fresh jalapeño
- 1 1/2 lb mixed green tomatoes (not unripe), cut into 3/4-inch wedges
- 1/2 honeydew melon, cut into 3/4-inch pieces
- 1/4 cup packed cilantro leaves
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Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.
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Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 tsp oil and salt to taste.
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Whisk together cumin, vinegar, chile, 1/4 tsp salt, 1/8 tsp pepper, and remaining 2 Tbsp oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.
- Keywords
- paul grimes,
- vegetarian,
- salad,
- tomato,
- fruit
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