Tomato salad with lime and chilli oil
Thick slices of summer-ripe tomatoes are drizzled with lime, cumin, fennel seed and chilli infused oil, and then garnished with fresh coriander.
Ingredients
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
Method
Prep:15min ›
Ready in:15min
- Arrange tomato slices on a platter; sprinkle with lime juice.
- 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.
- Spoon seasoned oil over tomatoes, sprinkle with coriander, salt and pepper.
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Reviews & ratings
Average global rating:
(8)
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)