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Green Tomato and Honeydew Melon Salad

['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']

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.

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