This simple Indian salad of tomato and onion is glossed with a glorious cumin-based dressing. For the best flavour, ensure that your tomatoes are at the peak of ripe perfection. Once you have made this salad, it will most certainly become a solid go-to dish that’s a total crowd pleaser! From the iconic Tortoises & Tumbleweeds cookbook, we first published in 2008.

Serves 4


1 red onion, finely sliced
2–3 tomatoes
10ml (2 tsp) cumin seeds
2ml (½ tsp) sea salt
5ml (1 tsp) sugar
60ml (4 Tbsp) white or red wine vinegar
juice of ½ lemon
30ml (2 Tbsp) olive oil
coriander leaves, for garnishing


Pour boiling water over the onion, set aside for about 5 minutes, then drain well. Slice the tomatoes into wedges and arrange on a plate with the onion.

Roast the cumin seeds lightly in a dry frying pan. Grind fairly finely with the salt and sugar with a pestle and mortar. Mix in the vinegar, lemon juice and oil.

Pour the dressing over the salad and garnish with coriander.

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