Tomatoes with Coriander Vinaigrette

(recipe adapted from Heart of the Artichoke by David Tanis)

Serves 6-8

In a small bowl, mix the vinaigrette, staring with the onion, garlic, vinegar and salt & pepper. Stir in the olive oil. Alternately, put all of the ingredients in a jar and seal with a lid & shake!

Toast the coriander seeds in a dry skillet over medium-high heat until fragrant. Transfer to an electric spice grinder or a mortar and grind/pound to a powder. Stir into the vinaigrette and add the cayenne.

Cut the tomatoes into thick slices and arrange in a random pattern on a large serving platter. Lightly season with salt. Just before serving, spoon the vinaigrette on top of the tomatoes and top with chopped cilantro leaves.