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Home » Farm to Kitchen, Salads

Tomato and Yellow Pepper Salad with Spanish Onions and Cumin Seeds

By Helen Brody (July 16, 2013)

Because it gets better with time and will hold up for several hours without refrigeration, this salad makes a great buffet or picnic vegetable salad (try putting chunks on skewers for a picnic). Yellow pepper is sweeter and more distinctive than green. The longer the cumin seeds set in oil, the more cumin flavor it will have. A good white wine vinegar is a neutral vinegar that should be in every salad maker’s pantry.

 2 New Hampshire tomatoes, cut into eighths                                  tomato and yellow pepper salad with spanish onions and cumin 7/13

1/2 green or yellow pepper, cut into 1 inch chunks

1/2 Spanish onion, sliced

1 teaspoon cumin seeds

3 tablespoons olive oil

1 tablespoon white wine vinegar

salt and pepper to taste

Put tomatoes, peppers, onions in a salad bowl.

 Sauté cumin seeds in olive oil for 2 or 3 minutes. Take off stove and let set in oil for at least 15 minutes.

 Strain oil and whisk into vinegar. Season dressing with salt and pepper.

 Gently toss with tomato, pepper, and onions.

 Let set 1 hour before serving or make the night before.

 Serve sprinkled with toasted cumin seeds.

 Makes 4 servings

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