Southwestern Summer Salad - cooking recipe

Ingredients

4 large tomatoes, sliced
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon fennel seed
1 dried red chile pepper
2 tablespoons chopped fresh cilantro
salt and pepper to taste

Preparation

Arrange tomato slices on a platter; sprinkle with lime juice.
Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.