Tomato-and-Onion Salad

• 10 large ripe tomatoes, thinly sliced
• 2 medium red onions, peeled and very thinly sliced
• 4 teaspoons cumin seeds
• 1/4 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• Freshly ground pepper to taste

1. On a large platter, alternate the tomato and onion slices in slightly overlapping layers.
2. Place the cumin seeds in a small skillet over medium heat and toast until fragrant, shaking the pan frequently to prevent burning.
3. Coarsely chop the seeds and combine with the remaining ingredients.
4. Spoon over the tomatoes and onions.
5. Let stand at least 30 minutes before serving.

tomatoes, red onions, cumin seeds, lemon juice, extravirgin olive oil, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/8209 (may not work)