Southwestern Summer Salad Recipe

Ingredients

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 chile pepper
2 tablespoons chopped fresh cilantro
salt and pepper to taste

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Directions

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

Nutrition

Amount Per Serving (4 total)

Calories
96 cal
5%

Fat
7.2 g
11%

Carbs
7.7 g
2%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

VIVNIDHI

Mar. 9, 2004

"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..." See more cook the tomatoes till they are very soft but this tasted really different & good.Thanks for the recipe."

Chris Johnston

Feb. 7, 2011

"Excellent salad. Great flavor combinations. I have eated this with fish, chicken, and pork. It makes an excellent side dish...." See more"

IMVINTAGE

Jun. 1, 2007

"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 s..." See moreeeds either) I laid it on a bed of curly parsley & garnished w/ minced onions. Wsa a nice side to Shrimp Burritos...thanks!"

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