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.