Green Tomato And Honeydew Melon Salad Recipes

FOUR SIMPLE MELON SALADS

Steps:

• For the honeydew salad combine the melon, blueberries, and feta cheese in a small bowl. Top with mint leaves and squeeze lime juice over the top.
• For the watermelon salad put the arugula in the base of a small bowl, and top with the melon, cucumber, and onion slices. Season with salt and pepper, then drizzle with olive oil and vinegar.
• For the Honey Kiss salad mingle the melon ribbons with the prosciutto in a small bowl. Sprinkle lightly with sea salt, and squeeze fresh lime juice over it.
• For the Galia salad put the melon and kiwi in a small bowl, top with the pepper slices and basil leaves. Dress with a squeeze of citrus and a drizzle of olive oil.

GREEN MELON SALAD

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

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.

HONEYDEW-GRAPE TOMATO SALAD

Steps:

• Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

HONEYDEW SALAD WITH LIME DRESSING

Steps:

• For dressing, in a small bowl, whisk lime juice, honey and mint until blended. Place fruit and cucumber in a large bowl; add dressing and toss to coat. Refrigerate until serving.