Indian Summer Tomato Salad
Yield
4 servingsPrep
10 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
sliced |
|
| 1 | tablespoon |
lime juice
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | teaspoon |
cumin seeds
|
|
| ¼ | teaspoon |
fennel seeds
|
|
| 1 | each |
hot chili pod
dried |
* |
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
sliced |
|
| 15 | ml |
lime juice
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1.3 | ml |
cumin seeds
|
|
| 1.3 | ml |
fennel seeds
|
|
| 1 | each |
hot chili pod
dried |
* |
| 3E+1 | ml |
cilantro
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Arrange tomato slices on a platter.
Sprinkle with lime juice.
Warm oil in a small pot over moderate heat.
Add cumin, fennel and chili pod, cook for 30 seconds.
Remove from heat, discard pod and cool. Whisk in the cilantro, spoon seasoned oil over tomatoes.
Season with salt and pepper and serve.
If it sits, the flavour will intensify.
