Melon Tomato Salad with Pumpkin Seeds | Sweet Savory Crunchy

Step 1

Preheat oven to 400℉. While oven preheats, pluck the leaves from the radicchio head. Rinse well and use a salad spinner to dry leaves. Roughly tear the larger leaves and toss into salad bowl. Leave little leaves in tact for looks. Add tomato and melon pieces to the bowl. Roughly tear the mint or chop into smaller pieces and add to the bowl.

Step 2

Place the raw pepitas onto a baking sheet. If using the black cumin seeds, pour these on the baking sheet as well. Bake for approximately 10 minutes until the seeds have puffed up and are golden brown and crispy. Remove from oven to cool for a few minutes.

Step 3

While the pepitas are in the oven prepare the salad dressing. Add mustard, vinegar, salt and pepper and stir with a fork. Slow drizzle in the olive oil while whisk constantly so that the oil emulsifies and the dressing thickens slightly.  Taste. Add more salt if you desire.

Step 4

When ready to serve, pour the pepitas and black seeds onto the salad, then the dressing. Use salad spoons to lightly toss the salad, being careful not to smush the tomatoes and melon. Lastly, using a cheese shaver, shave Parmigiano Reggiano into thin pieces and display on top of the salad. Serve immediately!