Indian Summer Tomato Salad
appetizers, indian, salads
4 large tomatoes, sliced
1 tablespoon lime juice
2 tablespoon extra-virgin olive oil
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 dried hot chili pod
2 tablespoon cilantro, chopped
1 salt & pepper
Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt & pepper & serve. If it sits, the flavour will intensify.
Yamuna Devi, "Yamuna's Table"
Yield: 4 servings