Halve the heirloom cherry tomatoes and place in a bowl. Toast the cumin seeds lightly in a dry sauté pan and place in a spice grinder. Mince the thyme. Chiffonade the basil. Season the tomatoes with Maldon and toasted cumin seeds. Add the lemon zest, minced thyme and basil chiffonade. Add the sherry vinegar and olive oil. Toss to coat. Lightly mix in the arugula. Place the ball of buffalo mozzarella on a plate and garnish with the tomato salad. Enjoy!
"It's sort of a funny thing for me to say as a restaurant chef, but my advice to my sons and to everyone is to cook at home at least most of the time," says chef Cal Peternell, author of Twelve Recipes.