Southwestern Summer Salad3 Reviews
- Prep: 15 min
- Ready In: 15 min
“This salad calls for fresh vine ripened tomatoes, lime juice and cilantro.” - by Santiago
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 96 cal
- 7.2 g
- 7.7 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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."
"Excellent salad. Great flavor combinations. I have eated this with fish, chicken, and pork. It makes an excellent side dish...." See more"
"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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