Tomato, Cucumber and Sweet Onion Salad with Cumin Salt
Recipe from
Food & Wine
Only slightly more involved than Andreas Viestad's supersimple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor. Any leftover cumin salt is terrific on grilled chicken or roasted potatoes.
Servings:
4 to 6
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
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1 tablespooncumin seedssee savings
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1 1/2 tablespoonscoarse sea saltsee savings
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2 1/4 poundstomatoes, cored and sliced 1/4 inch thicksee savings
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1 poundcucumbers, peeled and sliced 1/8 inch thicksee savings
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1large sweet onion, thinly slicedsee savings
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1/4 cupextra-virgin olive oilsee savings
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3 tablespoonsfresh lemon juicesee savings
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Directions
1.
In a skillet, toast the cumin seeds over moderately high heat until fragrant, 30 seconds; transfer to a mortar and let cool. Add the salt and grind to a coarse powder.
2.
In a large bowl, toss the tomatoes, cucumbers, onion, oil and lemon juice. Sprinkle 2 teaspoons of the cumin salt over the salad and toss. Serve the salad on a platter.
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