May 21, 2018
Summer is the season for tomatoes and mangos. Careful to not use too many mangos in this salad or it becomes overly sweet.
makes 4 cups
2 cups cherry tomatoes, sliced lengthwise
1/4 cup mango, cut into chunks
2 tablespoons mustard oil
1 teaspoon cumin seeds
Pinch of asafoetida
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup feta cheese, sliced into chunks
1/4 cup pumpkin seeds
Combine the tomatoes and mango in a bowl, then set aside.
In a large skillet heat the mustard oil and pop the asafetida and cumin seeds. Turn off the heat and add the tomatoes and mangos to the skillet, tossing in the dressing. Add salt and pepper, stir to combine.
Pour salad into serving bowl. In the center, add the feta cheese and pumpkin seeds. Can eat cold or at room temp.
Use mustard seeds instead of cumin or sesame seeds instead of pumpkin!
Instead of asafetida, use 1 teaspoon of minced garlic.
December 02, 2022