Active Time

　　30 min

　　Total Time

　　30 min

　　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.

　　

Ingredients

Makes 4 (first course or side dish) servings

　　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 jalapeño

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Nutrition Per Serving

Per serving: 302 calories

　　23g fat (3g saturated)

　　0mg cholesterol

　　199mg sodium

　　24g carbohydrates

　　3g fiber

　　4g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/590531/2?mbid=HDEPI) ›