GREEN TOMATO & HONEYDEW MELON SALAD

By BobD

Ingredients

• 4 SERVINGS
• 1 teaspoon ground cumin
• 2 tablespoons raw green (hulled) pumpkin seeds (pepitas)
• 2 tablespoons plus 1/4 teaspoon extra-virgin olive oil, divided
• 1 tablespoon distilled white vinegar
• 2 teaspoon finely chopped seeded fresh jalapeno
• 1 1/2 pounds 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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 teaspoon oil and salt to taste.

Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro.

Sprinkle with pumpkin seeds.