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Spinach Salad with Tomatoes and Melon

Spinach Salad with Tomatoes and Melon

By Elizabeth MindreauSeptember 22, 2021

  • Makes
    4 servings
  • Cook Time
    30 minutes

This summery, savory-sweet salad balances the succulence of peak-season tomatoes and melon with the mineral notes of baby spinach (or kale) and the subtle heat of a seeded and sliced jalapeño. If you’d like a little more chili burn, leave in some or all of the jalapeño seeds. And if you’d like to add a creamy, tangy element to the salad, top it with some crumbled fresh goat cheese (chèvre) or feta cheese just before serving.

Tip

Don’t skip the step of salting the tomatoes, even if yours are perfectly ripe. This draws off some of their moisture which otherwise would water down the dish and also adds seasoning to enhance their flavor.

Ingredients
  • 2

    pounds ripe tomatoes, cored and cut into 1-inch chunks

  • Kosher salt and ground black pepper

  • ¼

    cup cider vinegar

  • 1

    large shallot, sliced into thin rings

  • 1

    jalapeño chili, stemmed, seeded and thinly sliced crosswise

  • 3

    tablespoons extra-virgin olive oil

  • 2

    cups cubed (1-inch pieces) honeydew OR cantaloupe melon

  • 5-ounce container baby spinach OR baby kale

  • ¼

    cup pumpkin seeds, toasted

Step 1

In a colander set over a medium bowl, toss the tomatoes with ½ teaspoon salt; set aside to drain. In a large bowl, stir together the vinegar, shallot, chili and ¼ teaspoon salt; let stand for about 10 minutes.

Step 2

Into the vinegar-shallot mixture, stir the oil. Add the tomatoes (discard the juices) and the melon, then toss. Add the spinach and toss again.

Taste and season with salt and pepper.

Transfer to a serving bowl and sprinkle with the pumpkin seeds.