Tomato And Basil Salad With Cumin Recipe

About this recipe

A refreshing and flavorful Jain-friendly salad featuring baked tofu, juicy tomatoes, and aromatic basil, dressed with a tangy sesame and vinegar dressing. Perfect for a light dinner solution.

Ingredients

• 114G Thai Taste Basil Leaves, 114G
• 425G Isle Of Wight Tomato Organic Large Vine
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 1 L Olive Oil – Organic
• - Mccormick Cumin Powder

Instructions

1. 1. Make the dressing: In a shallow bowl, mix 2 tablespoons peanut oil, 1 tablespoon olive oil, and a pinch of cumin powder for flavor.
2. 2. Prepare the vegetables: Slice 1 large tomato into 6 slices, then cut each slice in half to make 12 pieces. Slice a handful of basil leaves into 1/2-inch ribbons.
3. 3. Assemble the salad: In a wide bowl or rectangular serving dish, dip each tomato slice into the dressing, then alternate them in the dish, starting with a tomato slice.
4. 4. Garnish the salad: Scatter the sliced basil ribbons over the arranged tomato slices.
5. 5. Finish and serve: Pour any remaining dressing around the plate and serve immediately for a fresh and satisfying dinner.