Fresh, sweet fruit — stone fruit, but also tomatoes — meet a deeply spiced oil. The method of blooming aromatics in warm oil and then pouring it over a final dish is a South Asian technique with many names, including tadka and chhonk. It can be modified with whatever appeals in your spicy pantry.
Storage Notes: Leftover salad can be refrigerated in an airtight container for up to 3 days.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Ingredients
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2 large heirloom tomatoes (about 1 1/2 pounds total), cored and cut into 1/2-inch wedges
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4 medium peaches, nectarines, or apricots (about 1 pound), halved, pitted, and cut into 1/2-inch wedges
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1 teaspoon kosher or flaky sea salt, plus more to taste
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1/4 cup extra-virgin olive oil
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1 1/2 teaspoons ground turmeric
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1 teaspoon cumin seeds
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2 teaspoons toasted sesame seeds
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1 teaspoon coarsely ground black pepper, plus more to taste
On a serving plate, toss the tomatoes and peaches with 1 teaspoon salt.
In a small skillet or saucepan over medium-low heat, heat the oil, turmeric, cumin, sesame seeds and black pepper. Cook, swirling the skillet, until gently sizzling, 3 to 5 minutes. Pour the spiced oil over the fruit and season to taste with salt and pepper.
From recipe developer Ali Slagle.
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
The Link LonkAugust 24, 2020 at 10:21PM
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Tomato and Stone Fruit Salad With Seeds - The Washington Post - Washington Post
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