A vibrant and flavorful cherry tomato salad with a tangy tamarind dressing, perfect for any occasion.
Toast the cumin and fennel seeds in a dry pan over medium heat until aromatic.
Keep stirring the seeds to prevent burning and ensure even toasting.
Coarsely crush the toasted seeds using a mortar and pestle.
Crush the seeds just enough to release their aroma and flavor.
In a mixing bowl, whisk together the tamarind paste and hot water until smooth.
Ensure the tamarind paste is fully dissolved for a smooth dressing.
Add honey, olive oil, salt, and black pepper to the tamarind mixture and whisk until well combined.
Taste the dressing and adjust the seasoning if needed.
Combine the cherry tomatoes and crushed spices in a large bowl.
Gently toss the tomatoes to coat them evenly with the spices.
Pour the dressing over the tomatoes and toss to coat evenly.
Ensure all the tomatoes are well coated with the dressing.
Let the salad sit at room temperature for 1 hour before serving.
This resting time allows the flavors to develop and intensify.
Serve the salad in a serving bowl and enjoy.
Garnish with fresh herbs like cilantro for an extra touch of freshness.
