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Chunks of tomatoes are paired with onions and cilantro in this colorful salad. Any combination of ripe summer tomatoes can be used.

Martha Stewart Living, June 1999

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Servings:
8
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Ingredients

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Directions

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  • Combine tomatoes, onion, lime juice, and cilantro in a bowl. Salt to taste; set aside.

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  • Heat the oil in a small skillet over medium-high heat until very hot. Add the coriander seeds; let fry until they pop, about 5 seconds. Immediately remove from heat, and pour the oil and seeds over tomato salad. Stir gently to combine. Serve within 1 to 2 hours.

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