Tomato Salad with Cardamom

By LRay

Bon Appetit, August 2016, page 68.

Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

Ingredients

• 3 pints mixed small heirloom tomatoes, halved, quartered if large
• 1/4 cup Quick-Pickled Chiles
• 1 garlic clove, finely grated
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1/4 teaspoon ground cardamom
• Kosher salt, freshly ground pepper
• 1/4 cup cilantro leaves with tender stems

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Combine tomatoes and pickled chiles in a large bowl. Whisk garlic, lemon juice, oil, and cardamom in a small bowl and pour over tomato mixture; toss to coat. Season with salt and a generous amount of pepper; top with cilantro.