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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 analysis per serving (20 servings)
5 grams carbs; 33 calories; 1 gram monosaturated fat; 2 grams fat; 1 gram fiber; 193 milligrams sodium; 1 gram protein; 3 grams sugar
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