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!
Chef Sean Brock, author of Heritage, grew up in a town where seed saving was a way of life. "You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean," he says.