INGREDIENTS adapted from David Tanis’ Heart of the Artichoke
1/4 cup finely diced red onions or shallot
1 clove garlic, smashed to a paste with a little salt
2 tablespoons red wine vinegar
salt and pepper
1/2 cup olive oil
1 teaspoon coriander seed
pinch of cayenne
2 pounds ripe tomatoes
1/2 Picholine or other good green olives (not pitted)
1/2 cup oil cured black olives (not pitted)
1 cup cilantro leaves, roughly chopped
In a small bowl or cup, stir the onions, garlic, and vinegar. Drizzle in the olive oil whisk to emulsify dressing.
In a small skillet, toast the coriander seeds over medium high heat. After a few minutes, when you start to smell the coriander, you can remove the seeds from the pan. Using a mortar and pestle or a spice grinder, grind the coriander and add to the dressing. Add the cayenne as well.
Slice the tomato into thick pieces or wedges and transfer to a serving platter or bowl. Season with salt. Sprinkle the olives over the top. Drizzle on the dressing. And scatter the cilantro leaves over the salad. Add additional salt and pepper to taste.
Nice fresh flavours. I am definitely getting older because I actually am fine with coriander now. I used to have an issue with the taste of coriander but now it seems fine to me. Maybe coriander in England is not as pungent as the ones in Singapore?