2 tbsp plus 1/4 tsp extra virgin olive oil, divided
1 tbsp distilled white vinegar
2 tsp finely chopped seeded fresh jalapeno
1 1/2 lbs 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
Instructions
Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 min. Transfer to a large bowl.
Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 - 3 mins. 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.
Originally Submitted
8/6/2010
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