Spicy dressing for salad with tomatoes
4 servings
15 minutes
The spicy dressing for tomato salad is a true embodiment of the aromas and flavors of the Mediterranean. Its roots trace back to traditional European cuisines where spices and fresh herbs play a vital role. Toasted coriander and cumin seeds infuse the oil with warm, deeply spicy notes, creating a rich bouquet of flavors. Butter adds creaminess to the dressing while garlic and green onions contribute a light spiciness. Refreshing basil completes the composition by bringing lightness and freshness. The dressing pairs perfectly with thin slices of tomatoes, enhancing their natural sweetness and juiciness. It not only elevates the dish's flavor but also makes it truly gastronomic. It can be stored for several days, allowing the aromas to deepen, making it an excellent addition to any salad.
1
Prepare all the ingredients.
2
Toast coriander and cumin seeds in a dry pan to release their aroma.
- Coriander seeds: 2 g
- Cumin seeds (jeera): 2 g
3
Separate the green part of the onion from the white and chop them separately.
- Green onions: 1 bunch
4
Chop the garlic finely. Cut the basil into strips.
- Garlic: 2 cloves
- Green basil: 4 pieces
5
Place coriander, cumin, the white part of the onion, and garlic in a heatproof bowl.
- Coriander seeds: 2 g
- Cumin seeds (jeera): 2 g
- Green onions: 1 bunch
- Garlic: 2 cloves
6
Heat vegetable oil in a saucepan until boiling. Pour the hot oil over the spices in a bowl.
- Vegetable oil: 100 ml
7
Add butter to the bowl and mix well.
- Butter: 20 g
8
Let the dressing cool to a slightly warm state, add the green part of the onion and basil leaves. Taste the dressing and season with salt and pepper to taste.
- Green onions: 1 bunch
- Green basil: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
9
The resulting dressing is perfect for a tomato salad (best served as carpaccio, in a single layer).
10
Dressing (without greens) can be stored in an airtight container in the refrigerator for 3–4 days.