Green Tomato And Honeydew Melon Salad

• 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

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.
2. 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.
3. 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.

ground cumin, green, extravirgin olive oil, white vinegar, mixed green tomatoes, honeydew melon, cilantro

Taken from www.epicurious.com/recipes/food/views/green-tomato-and-honeydew-melon-salad-242860 (may not work)