Zesty Summer Tomato Salad
4-6 heirloom tomatoes
1 teaspoon coriander seeds
1 serrano or jalapeño chili
1-2 tablespoons of extra virgin olive oil
Pinch of flakey sea salt
Fresh dill, roughly torn
Hard sheep milk cheese, for serving
Peel the rind of 1 lemon into long strips, then finely chop into thin slivers. Slice heirloom tomatoes of all colors and sizes and set them to the side.
Toast the coriander seeds in a pan on the stovetop until golden brown and fragrant. Crush gently with a mortar and pestle until desired consistency.
Place heirloom tomato slices on a plate. Slice chili into thin disks and layer chili slices on top.
Sprinkle the crushed coriander seeds, lemon slivers, and a drizzle of olive oil. Roughly tear fresh dill (I also love to use the flowers for a decorative touch!) and layer across the salad.
Squeeze half a lemon over the salad followed by a pinch of flakey sea salt to season.
To finish, peel thin slices of cheese on top, and serve. Enjoy!
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