So this salad is just, like, incredible. Believe me, I needed convincing too because melon is at the top of my ‘don’t like’ list. Melon and cucumber are the two foods that I have not grown to like as I’ve reached adulthood. But somehow, in some magical, mysterious way, the honey dew in this recipe works. Maybe it’s the punchy cilantro or the fiery kick of jalapeño drawing the attention away from the paltry, watery sweetness of the melon. Or maybe it’s the tartness of the unripe green tomatoes that just seems to create such a harmonious bowl of food.
I didn’t change the recipe at all, so I just follow the link above to the font of knowledge that is Gourmet.com. I didn’t have pumpkin seeds or anything else that could’ve lent a crunch, but I don’t really think it was totally necessary. So, although it may have to wait until next summer, when your tomato crops are plumping up at unnerving speed, grab a few green ones and make this salad. It’ll cool you down and fire you up at the same time.
Monotone never looked so good.
Bon appetit (without the meat)!