Tomato, Cucumber and Sweet Onion Salad with Cumin Salt

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.

 

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  • Total Time:
  • Servings: 4 to 6
KEY: Spring, Summer, Barbecue/Cookout, Middle Eastern, Salads, Side Dishes, Basic/Easy, Fast, Healthy, No-Cook, Vegetarian

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Ingredients

  • 1 tablespoon cumin seeds
  • 1 1/2 tablespoons coarse sea salt
  • 2 1/4 pounds tomatoes, cored and sliced 1/4 inch thick
  • 1 pound cucumbers, peeled and sliced 1/8 inch thick
  • 1 large sweet onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice

How to make this recipe

  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.
Contributed By Photo © Fredrika Stjarne Published August 2009

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How to Make Winter Tian




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