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
  • 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.
  • 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.
  • 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.
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