Tomato Salad

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Tomato Salad

 

4 large tomatoes, sliced

1 tbsp. lime juice

2 tbsps. extra-virgin olive oil

1/4 tsp. cumin seeds

1/4 tsp. fennel seeds

1 dried hot chili pod

2 tbsps. cilantro, chopped

 

Arrange tomato slices on a platter and 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, then cool.

Whisk in the cilantro. Spoon seasoned oil over

tomatoes. Serve, or let flavor intensify by letting it sit.