Recipe for Tomato Salad
What sets this Tomato Salad Recipe apart from the rest is my mom’s Cumin Dressing. Warm, earthy flavors in this delectable sauce provide a perfect contrast to – and amp up the flavor of – sweet, seasonably fresh tomatoes.
Servings: 6 servings
Calories: 171kcal
Ingredients
Cumin Dressing
- 1/4 cup lemon juice
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cumin
- 1/8 teaspoon turmeric
- 1/3 cup extra virgin olive oil
Tomato Salad
- 6 tomatoes preferably garden fresh or from a farmer's market
- 1 cup Kalamata olives pitted, sliced in quarters or slivers
- 1/4 medium red onion thinly sliced – see Note
- Italian parsley flat leaf parsley, for garnish
- Fresh ground pepper
Instructions
Cumin Dressing
- In a small jar with a fitted lid, whisk together lemon juice, sugar, salt, cumin and turmeric.
- Slowly whisk in olive oil until well blended.
- Cover and set aside for at least 30 minutes to allow the flavors to blend.
Tomato and Kalamata Olive Salad
- Slice tomatoes into 1/2-inch pieces; cut larger slices into 6 triangular pieces, smaller slices into 4 pieces.
- Arrange on a large plate or serving platter, along with olives. Top with onion slices.
- Drizzle dressing over all; let marinate for 1 to 2 hours.
- Just before serving, garnish with parsley (whole leaves or chopped) and fresh ground pepper.
Notes
Make ahead: Cumin Dressing can be prepared up to 3 days ahead, stored in the refrigerator. Bring to room temperature before using.
Nutrition
Calories: 171kcal | Carbohydrates: 8g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 746mg | Potassium: 324mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1117IU | Vitamin C: 21mg | Calcium: 28mg | Iron: 1mg