Tomato, Melon and Pepita Salad

Name: Tomato, Melon and Pepita Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil; 2 Tbs. Champagne vinegar; 6 to 8 Green Zebra and/or red heirloom tomatoes, cut into 8<br> wedges each; 1/2 cantaloupe, peeled, cut into 3/4-inch (2-cm) wedges, then<br> coarsely chopped; 1/4 cup (1 oz./30 g) pepitas, toasted; 10 fresh basil leaves, torn; 10 fresh mint leaves, torn; Sea salt and freshly ground pepper, to taste

Pepitas (pumpkin seeds) add an unexpected twist to this colorful salad, which should be saved for the height of summer, when heirloom tomatoes, cantaloupe, basil and mint are at their peak of ripeness.

Prep Time 15 minutes
Cook Time 0 minutes
Servings 4 to 6

Ingredients

1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
2 Tbs. Champagne vinegar
6 to 8 Green Zebra and/or red heirloom tomatoes, cut into 8
wedges each
1/2 cantaloupe, peeled, cut into 3/4-inch (2-cm) wedges, then
coarsely chopped
1/4 cup (1 oz./30 g) pepitas, toasted
10 fresh basil leaves, torn
10 fresh mint leaves, torn
Sea salt and freshly ground pepper, to taste

Directions

In a large bowl, whisk together the olive oil and vinegar. Add the tomatoes, cantaloupe, pepitas, basil and mint. Season to taste with salt and pepper and toss to combine. Transfer to a platter and serve. Serves 4 to 6.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).