Tomato & Cucumber Salad

1. 1

   In a small frying pan, roast cumin seeds over medium-high heat for 3 to 5 minutes, swirling often to move them around in the pan. Crush roasted cumin seeds with a mortar and pestle until about half the seeds are crushed. It's fine if a few seeds are still whole. (You can also use 2 tsp. cumin powder, but it really is better with the seeds.)

2. 2

   Combine chopped cucumber, tomatoes, and onion in a serving bowl. Mix. Add olive oil, soy sauce, and cumin seeds, stirring until coated. Season with salt and freshly ground pepper to taste. (I find about 1 tsp of each works well. Despite the soy sauce, this salad really does seem to need the salt.)

3. 3

   Cover and leave on counter for about 30 minutes to combine flavours. Keeps in the fridge for a couple of days.

* Per serving · 4 servings · Values may vary.

No additional tips available.