Tomato & Nigella Seed Salad
- 15m Prep Time
- 0sCook Time
- 25m Ready In
A refreshing Indian tomato and shallot salad with a quick-pickled twist, seasoned with earthy nigella seeds and citrusy chaat masala. Best made with sweet, juicy summer tomatoes.
Ingredients
- 1 banana shallot peeled and finely sliced
- 0.5 lemon juice of
- 2.46 ml sugar
- 250 g cherry tomatoes halved
- 9.86 ml olive oil
- 9.86 ml nigella seeds
- 4.93 ml chaat masala
- salt to taste
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.6 mg
- Iron: 0.35 mg
- Magnesium: 4.27 mg
- Phosphorus: 8.48 mg
- Potassium: 73.4 mg
- Zinc: 0.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2.46 ml sugar
- 9.86 ml olive oil
- 9.86 ml nigella seeds
- 4.93 ml chaat masala
Prepare
- 1 banana shallot, peeled and finely sliced
- 0.5 lemon, juice of
- Halve 250 g cherry tomatoes
- salt, to taste
Let's Cook
-
Step 1.
Boil a kettle of water.
-
Step 2.
Place the finely sliced banana shallot in a sieve or strainer. Pour the boiling water over the shallot, letting it drain fully. Then rinse the shallot under cold running water to stop the cooking.
-
Step 3.
Transfer the blanched shallot to a small mixing bowl. Add the lemon juice, a pinch of salt, and the sugar. Stir to combine, then set aside for 10 minutes to lightly pickle the shallot.
-
Step 4.
Add the halved cherry tomatoes to the bowl with the shallot. Drizzle with olive oil and toss gently. Taste and adjust salt if needed.
-
Step 5.
Transfer the salad to a serving dish. Sprinkle nigella seeds and chaat masala over the top before serving.