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15 minutes
15 minutes
- 4 large tomatoes, sliced
- 1 tablespoon lime juice
- 2 tablespoons extra virgin olive oil
- 0.25 teaspoon ground cumin
- 0.25 teaspoon fennel seed
- 1 dried red chile pepper
- 2 tablespoons chopped fresh cilantro
- salt and pepper to taste
- Lay out tomato slices elegantly on a platter and drizzle with zesty lime juice.
- In a small pan over moderate heat, warm oil. Add cumin, fennel, and chili pepper; cook for 30 seconds. Remove from heat, discard the pod, and let it cool.
- Drizzle the seasoned oil over the tomatoes and generously sprinkle with fresh cilantro, salt, and pepper.
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