Tomatoes & Onions with Mint

1. 1

   If you dont have any on hand, make the Versatile Vinaigrette and the Cumin Salt.

2. 2

   Remove the core from each tomato and cut the tomatoes in half from stem end to blossom end.

3. 3

   Cut each half into thin slices and place on individual plates.

4. 4

   Peel the onion and cut it in half.

5. 5

   Cut into very thin slices and place on top of the tomato slices.

6. 6

   Drizzle Versatile Vinaigrette over each salad and top with a sprinkling of Cumin Salt and chopped mint.

7. 7

   We especially love this dish with Pine NutCrusted Fish (page 161), Lemon Herb Tofu (page 68), and Vietnamese Noodle Salad (page 111).

* Per serving · 4 servings · Values may vary.

No additional tips available.