Mexican Tomato Salad

Mexican Tomato Salad

Who says the flavors of pico de gallo have to be limited to a mere condiment? Summer tomatoes are still producing in large qualities this time of year, and I’m a huge fan of the tiny grape tomato varieties because of their sweetness and hearty texture.

I love the simplicity and versatility of this recipe. Feel free to add more jalapeño pepper if you are looking for more heat. Or consider include a bit of chilled sautéed corn or canned black beans to add bulk to the dish. Be sure to serve this at room temperature so you can take advantage tomatoes fresh flavor.

Mexican Tomato Salad
 
Prep Time
Cook Time
Total Time
 
Recipe Type: Salads
Serves: 4-5 people
Ingredients
  • 2 pints grape tomatoes, halved
  • 2 Tbl. (1 medium) jalapeño pepper, deseeded & minced
  • ¼ cup onion, minced
  • 3 Tbl. fresh cilantro, rough chopped
  • 1 tsp. lime zest
  • 2-3 Tbl. fresh lime juice
  • salt and pepper
Instructions
  1. Toss the ingredients in a medium mixing bowl until well combined. Season with salt and pepper. Serve at room temperature.

Comments

  1. I like this recipe, especially where you say add corn, or beans – some people want preciseness, give me suggestions. Sounds very fresh.

  2. I love this! Kinda like salsa, but more like a salad :) Perfect!

  3. Looks great. Made a similar salad the other day and added avocado to it.

  4. It is definitely that time of year when everyone is using up their tomatoes. I made two batches of salsa last night myself. I have never made a salsa salad. What a great idea! Thanks.

  5. Mmmm….colourful, refreshing and healthy. Love it.

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