Best Green Tomato And Honeydew Melon Salad Recipes

Green Melon Salad image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 cups loosely packed baby arugula or rocket or chopped large arugula leaves
1 small, ripe honeydew melon
1/2 cup chopped mint leaves
2 limes, juiced
Freshly ground black pepper
Honey or agave syrup, for drizzling
Extra-virgin olive oil, for liberal drizzling
Optional ingredient: 1/4 pound thinly sliced speck or prosciutto

Steps:

Arrange the greens on a platter.
Cut the ends off the melon and stand upright. Trim away rind, in strips, from top to bottom as you rotate the melon. Halve and seed the melon and slice it into 1-inch wedges, then cut into bite-size pieces and arrange them over the bed of spicy greens. Sprinkle with mint and lime juice and season with lots of pepper, to taste. Drizzle very lightly with a hint of honey or agave syrup and dress with a liberal drizzle of extra-virgin olive oil.
If you would like to add speck or prosciutto, tear it into large pieces and pile it in the center of the salad in a casual mound.
Serve as a first or last course.

Green Tomato and Honeydew Melon Salad image

Provided by Paul Grimes

Yield Makes 4 (first course or side dish) servings

Number Of Ingredients 8

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

Steps:

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 teaspoon oil and salt to taste.
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.