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Indian Tomato Salad

salads, bbq

1/4 cup vegetable oil
2 tablespoons wine vinegar
1 tablespoon lime or lemon juice
1 clove garlic; minced
1 teaspoon Dijon Mustard
1/4 teaspoon ground cumin
1/4 teaspoon (each) salt and pepper
1/4 cup chopped fresh mint
2 large tomatoes; sliced
1 onion; thinly sliced
1 piece (7 inches) English cucumber; thinly sliced
fresh mint leaves

In large bowl, whisk together oil, vinegar, lime juice, garlic, mustard, cumin, salt and pepper. Stir in mint. Add sliced tomatoes, onion and cucumber; toss gently. (Make-ahead: Cover and refrigerate for up to 2 hours.) Garnish with mint leaves. Substitution: Try sweet onions, such as Spanish or Vidalia, instead of cooking onions. They are usually quite large, so use only half for this recipe.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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