Tomato-and-Onion Salad
- Total Time
- 40 minutes
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Ingredients
- 10large ripe tomatoes, thinly sliced
- 2medium red onions, peeled and very thinly sliced
- 4teaspoons cumin seeds
- ¼cup fresh lemon juice
- 2tablespoons extra-virgin olive oil
- 2teaspoons kosher salt
- Freshly ground pepper to taste
Nutritional analysis per serving (20 servings)
33 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
Private Notes