Spiced Tomato Salad

A savory yet simple salad to prepare, it can be kept in the refrigerator for 3 to 4 hours before being served.

INGREDIENTS

2          pounds assorted tomatoes
1          tablespoon black peppercorns
1          tablespoon cumin seeds
1          tablespoon fennel seeds
¼         cup olive oil
¼         cup finely chopped basil leaves or 2 tablespoons dried
1          tablespoon sherry vinegar
1          tablespoon aged balsamic vinegar
2          teaspoons ground ginger

METHOD

Dice the tomatoes to ½ inch pieces and drain. Reserve. In a small skillet over moderate heat, fry the peppercorns and seeds until fragrant, about 30 to 40 seconds. Remove to a spice grinder and let them cool completely. When cool, process to a powder.  In a large bowl, combine the spice powder with the olive oil, basil, both of the vinegars and the ginger. Mix well and add the diced tomatoes. Stir to coat completely with the dressing and serve immediately. Will produce 4 to 6 salad servings

Adapted from a recipe in Food and Wine, August 2011