- 1 Tbs. cumin seeds
- 1 ½ Tbs. coarse sea salt
- 2 ¼ lbs. heirloom tomatoes, cored and sliced ¼” thick
- 1 large sweet onion, thinly sliced
- ¼ C. extra-virgin olive oil
- 3 Tbs. fresh lemon juice
Instructions: In a skillet, toast the cumin seeds over moderately high heat until fragrant, 30 seconds; transfer to a mortar and let cool. Add the salt and grind to a coarse powder. In a large bowl, toss the tomatoes, cucumbers, onion, oil, and lemon juice. Sprinkle 2 teaspoons of the cumin salt over the salad and toss. Serve the salad on a platter.