Southwestern Summer Salad

4 large tomatoes, sliced

1 tablespoon lime juice

2 tablespoons extra virgin olive oil

¼ teaspoon ground cumin

¼ teaspoon fennel seed

1 dried red chile pepper

2 tablespoons chopped fresh cilantro

salt and pepper to taste

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.