Tomato/Cucumber Salad

 

A trick I learned from Adreas Viestad (author of Where Flavor Was Born and Kitchen Of Light) is to use the oil and acid separately, rather than combining them in a vinegraitte, as is common. In theory this should not make a difference to the taste. But as somebody once said, in theory, theory and reality are the same. In reality, they're not.

 

Rather than slicing the tomatoes and cukes, I cut them into oversized julliane strips. Here's my take on

 

 

2 tbls cumin seeds

3 tbls sea salt

1 large cucumber

2-3 tomatoes

1 medium red onion, sliced thin

Extra Virgin Olive Oil

Lemon wedges

 

Toast the cumin seeds in a dry skillet until lightly colored and fragrant. Set aside to cool. Combine the cooled cumin seed with the salt in an airtight container. Mixture will keep several months if stored in a cook, dry, dark place.

 

Peel cucumber. Cut in half lengthwise. Remove seeds. Cut into 2-inch lengths, then into julienne strips.

 

Remove cores from tomatoes, and cut tomatoes into julienne strips.

 

In a large bowl, combine the cucumber, tomatoes, and onion. Spoon onto individual salad plates. Squizzle each portion with some olive oil, followed by a squeeze of lemon juice. Sprinkle with cumin salt.

 

i know for sure that i have ground cumin available, and i do believe i have also seen cumin seed, so this shouldn't be a problem.