Green Heirloom Tomato and Honeydew Salad


SourceAdapted from Gourmet Magazine
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes


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!


1 teaspoon
cumin, ground
2 tablespoons
salt and pepper
2 teaspoons
jalapeño pepper
2 tablespoons
olive oil
1 tablespoon
distilled white vinegar
1 1/2 pound
green tomato
honeydew melon
1/4 cup
cilantro, fresh


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.