Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Let's be really honest. Tomato season is the best season. It's one of those vegetables that we can get year-round, but we somehow always forget that the whitish, watery tomatoes we get in winter don't even hold a candle to the sweet, luscious, juicy tomatoes of summer. There's truly never enough tomato recipes to get you through summer, so here's one more for you to try.
1 lb tomatoes
1 bu coriander berries
1 ea persian cucumber
3 ea radishes
½ c greek yogurt
2 tsp cumin
1 tsp chili powder
1½ tsp flaky sea salt
2 tsp extra virgin olive oil
½ tsp lime zest
1. Combine cumin and chili powder, then toast spices in a small skillet over medium-low heat. Shake the pan as you toast, and remove from heat as soon as you begin to smell the spices, about 2 minutes.
2. Slice cucumber and radishes evenly and thinly, using a mandolin or sharp knife. Put in a large bowl.
3. Cut tomatoes into bite size pieces. Add to bowl with the cucumbers and radishes.
4. Drizzle olive oil over the veggies, then season with flaky salt, and toss to combine.
5. Mix cooled spices into yogurt. Spread spiced yogurt onto a plate.
6. Layer tomato salad over the yogurt, then sprinkle coriander berries on. Zest lime over the top to finish.
Delicious, farm-fresh harvests are closer than you think.