Tomato salad with lime and chilli oil

    15 min

    Thick slices of summer-ripe tomatoes are drizzled with lime, cumin, fennel seed and chilli infused oil, and then garnished with fresh coriander.

    7 people made this

    Serves: 4 

    • 4 large tomatoes, sliced
    • 1 tablespoon lime juice
    • 2 tablespoons extra virgin olive oil
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon fennel seed
    • 1 dried red chilli
    • handful chopped fresh coriander
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. Arrange tomato slices on a platter; sprinkle with lime juice.
    2. Warm oil in a small pan over moderate heat. Add cumin, fennel and chilli; heat for 30 seconds. Remove from heat, discard chilli and cool.
    3. Spoon seasoned oil over tomatoes, sprinkle with coriander, salt and pepper.

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    Reviews in English (6)


    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.  -  09 Mar 2004  (Review from Allrecipes US | Canada)


    Excellent salad. Great flavor combinations. I have eated this with fish, chicken, and pork. It makes an excellent side dish.  -  04 Feb 2011  (Review from Allrecipes US | Canada)


    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!  -  01 Jun 2007  (Review from Allrecipes US | Canada)