Tomato-and-Onion Salad

Ingredients

• 10 large ripe tomatoes, thinly sliced
• 2 medium red onions, peeled and very thinly sliced
• 4 teaspoons cumin seeds
• ¼ cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    34 calories; 1 gram fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 238 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twenty servings

Preparation

1. On a large platter, alternate the tomato and onion slices in slightly overlapping layers. Place the cumin seeds in a small skillet over medium heat and toast until fragrant, shaking the pan frequently to prevent burning. Coarsely chop the seeds and combine with the remaining ingredients. Spoon over the tomatoes and onions. Let stand at least 30 minutes before serving.

40 minutes