Tomato Salad with Ginger

This recipe is from The Best Recipes in the World, by Mark Bittman, published by Broadway Books, New York, page 173. It comes from India. When I made it, I used only a pinch of chopped chile (I don't like food to be very hot), and I added chopped red onion.

Tomato Salad With Ginger
Makes 4 servings

3 large or 4 medium tomatoes

salt and black pepper to taste

1 tablespoon peeled and minced fresh ginger

1 small fresh chile, such as Thai or jalapeno, stemmed, seeded, and minced, or to taste.

3 tablespoons fresh lime juice, or to taste

Chopped fresh cilantro leaves for garnish

Core and slice the tomatoes. Arrange them on a plate and sprinkle them with salt and pepper. Let them sit for about 10 minutes.

Meanwhile, combine the ginger with some more salt and pepper, the chili, and about 3 tablespoons lime juice.

Drain any liquid that has accumulated around the tomatoes. Dress the salad with the ginger-lime mixture. Taste and add more lime if necessary. Garnish with the chopped cilantro, then garnish and serve.