Salads

Green Heirloom Tomato and Honeydew Salad

Adapted from Gourmet Magazine

This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. The idea is to pair a certain color tomato with the same color melon: So green (ripe) tomatoes with honeydew, red tomatoes with watermelon, yellow tomatoes with cantaloupe, etc. The combination is surprisingly delicious!

Prep Time

20 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1 teaspoon cumin, ground
2 tablespoons pepitas
  salt
2 teaspoons pepper, jalapeño
2 tablespoons olive oil
1 tablespoon white vinegar (distilled)
1 1⁄2 pounds tomato, green
1⁄2 honeydew melon
1⁄4 cup cilantro
  black pepper

Instructions

Toast cumin in a dry small heavy skillet over medium heat. Stir constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large serving bowl. Add pepitas to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2-3 minutes. Transfer to a small bowl and stir in a pinch of salt and pepper. 

In the same large bowl as the cumin seeds, combine jalapeno, olive oil, and vinegar, and gently toss with tomatoes, melon and cilantro.  Sprinkle with pepitas and serve.