Tomato Salad with Spices and Herbs

Name: Tomato Salad with Spices and Herbs
Ingredients: 3 to 4 tomatoes (cut into bite sized pieces); 1/4 cup chopped red onion; 2 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh mint; 3 tablespoon olive oil; 2 tablespoon red wine vinegar; 2 cloves garlic (finely chopped); 1/2 teaspoon mustard seed; 1/2 teaspoon ground cumin; 1/4 teaspoon turmeric; kosher salt and freshly ground black pepper to taste

Ronnie Fein • Aug 26, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

Tomato Salad with Spices and Herbs

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Servings

Ingredients

3 to 4 tomatoes cut into bite sized pieces
1/4 cup chopped red onion
2 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
3 tablespoon olive oil
2 tablespoon red wine vinegar
2 cloves garlic finely chopped
1/2 teaspoon mustard seed
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
kosher salt and freshly ground black pepper to taste

Instructions

Cut up the tomatoes and place them in a bowl.
Add the red onion, parsley and mint and toss ingredients to distribute them evenly.
Pour in the olive oil and wine vinegar and toss ingredients.
Add the garlic, mustard seed, cumin, turmeric and salt and pepper to taste. Toss ingredients.
Let rest for about 15 minutes before serving.

Category: Recipes

Diets: PareveVegan

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.