This salad goes with almost any dish. Make it when tomatoes are at their peak.
Recipe information
Yield
serves 4
Ingredients
Versatile Vinaigrette (page 222)
Cumin Salt (page 241)
2 large tomatoes
1 small red onion
1/4 cup chopped fresh mint
Preparation
Step 1
If you don’t have any on hand, make the Versatile Vinaigrette and the Cumin Salt.
Step 2
Remove the core from each tomato and cut the tomatoes in half from stem end to blossom end. Cut each half into thin slices and place on individual plates. Peel the onion and cut it in half. Cut into very thin slices and place on top of the tomato slices.
Step 3
Drizzle Versatile Vinaigrette over each salad and top with a sprinkling of Cumin Salt and chopped mint.
Serving & menu ideas
Step 4
We especially love this dish with Pine Nut–Crusted Fish (page 161), Lemon Herb Tofu (page 68), and Vietnamese Noodle Salad (page 111).
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
