Lime juice, cilantro, and fresh vine-ripened tomatoes are required for this salad.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 large tomatoes, sliced
- 1 tablespoon lime juice
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon fennel seed
- 1 dried red chile pepper
- 2 tablespoons chopped fresh cilantro
- salt and pepper to taste
Instructions
- Arrange tomato slices on a platter; sprinkle with lime juice.
- Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
- Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.
Reviews
A nice pleasant tomato salad
just the look of the picture was beautiful! But when I made it! OMG! It is SO delicious!!!
Excellent salad. Great flavor combinations. I have eated this with fish, chicken, and pork. It makes an excellent side dish.
Thsi was a nice twist on an old favorite but it didnt “wow” me. I really liked the lime though. Next time, I think I will use crushed red pepper to get a stronger flavor. (I didn’t remove the fennel seeds either) I laid it on a bed of curly parsley & garnished w/ minced onions. Wsa a nice side to Shrimp Burritos…thanks!
This is an excellent recipe. In fact I didn’t remove the fennel seeds cause I like their crunch in the salad.Indians make a similar chutney in which they use the same spices and some white sugar& then cook the tomatoes till they are very soft but this tasted really different & good.Thanks for the recipe.