Cooking time: about 15 minutes
1 tbsp coriander seeds
¾ tsp black peppercorns
1½ pounds/680 grams mixed ripe heirloom tomatoes, cored and cut into even wedges
A pinch of chili flakes
½ cup thinly sliced red onion
1 tsp peeled, minced fresh ginger
1½ tsps minced serrano chili
¼ cup mint leaves, torn just before use
¼ cup Thai basil leaves, torn just before use
2 tbsps bush basil leaves
A pinch of sugar
¼ cup extra-virgin olive oil
2 tbsps aged balsamic vinegar
1 tsp fennel pollen
In a small dry skillet, toast the coriander seeds over medium-low heat, shaking the pan frequently, until fragrant and several shades darker, for about three minutes. Transfer to a bowl to cool. Repeat to toast the peppercorns.
Finely grind the toasted spices together in a spice/coffee grinder.
Put the tomatoes in a large bowl and add the ground spice blend and chili flakes. Mix gently to distribute the spices evenly. Add the onion, ginger, chili, mint, Thai basil, bush basil, sugar, olive oil, and vinegar and stir gently to combine. Sprinkle the fennel pollen on top.
Serve the salad immediately, making sure to include some of the juices that have accumulated in the bowl with each serving.
Photos: Excerpted from Flavorwalla by Floyd Cardoz (Artisan Books). Copyright © 2016. Photographs by Lauren Volo