Tomato Salad with Cardamom

Name: Tomato Salad with Cardamom
Yield: 8 Servings
Ingredients: 3 pints mixed small heirloom tomatoes, halved, quartered if large; ¼ cup Quick-Pickled Chiles; 1 garlic clove, finely grated; 3 tablespoons fresh lemon juice; 3 tablespoons olive oil; ¼ teaspoon ground cardamom; Kosher salt, freshly ground pepper; ¼ cup cilantro leaves with tender stems

By Joshua McFadden

July 19, 2016

Photo By Peden & Munk

Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

Recipe notes