Heirloom Tomato Salad with Infused Oil and Green Chutney Dressing
Ingredients
- Tomatoes - 1/2 kg (Heirloom or any tomato variety, sliced in half)
- Olive oil - 2 tbsp
- Maple syrup
- Garlic - 3 cloves, chopped
- Cumin seeds - 1 tbsp (roasted and freshly ground)
- Fennel seeds - 1 tbsp
- Salt - to taste
- Red chili powder (Kashmiri) - 1 tsp
- Lemon juice - 1 tbsp
- Coriander leaves - 1 cup
- Basil - 6-7 leaves
- Black pepper - 1/4 tsp
- Thick Coconut yogurt - for serving
Preparation
In a pan, add olive oil and chopped garlic. Sauté until fragrant.
Add red chili powder, salt, fennel seeds, and roasted cumin seeds. Mix well and switch off the heat.
Add maple syrup and lemon juice to the mixture. Stir and keep the infused oil in an airtight container.
For the green chutney dressing, blend coriander leaves, basil, olive oil, lemon juice, salt, and black pepper in a blender until smooth.
Slice the tomatoes in half and arrange them on a serving plate.
Drizzle the infused oil over the tomatoes.
Top the tomatoes with the green chutney dressing.
Serve the tomato salad with a side of fresh yogurt or thick coconut yogurt.