Simple Sides: Pico de Gallo Tomato Salad

A tomato salad, preferably made with home grown tomatoes or those from the market (preferably a market in France) for me has always been the ultimate summer dish. Most days I’ve been making one for lunch: simply dressed with good extra virgin olive oil (Pomora gifted me a subscription years ago and I swear by it), a generous sprinkling of Breton Fleur de Sel Sea Salt, and a handful of herbs from the garden. Usually basil, but this summer most often chives. With crusty bread to mop up the divine juices, that is perfection. 

There are also recipes I follow to get the perfect tomato salad. If I want to dress things up a bit there is The Only Tomato Salad You’ll Ever Need finished with lots of parsley and with a lemon and spring onion dressing, and in One Pan Pescatarian (ad) I’ve got a Tomato Salad with Pomegranate Molasses (pg 121). Drizzled over salads and vegetables pomegranate molasses tastes more like a suped up balsamic vinegar. There, coupled with an extra layer of slow roasted tomatoes atop the sliced heirlooms it makes a beautiful salad finished with fresh sage flowers – the perfect way to add the wonderful flavour of sage without ruining the salad with the woody mouthfeel of the herb.

Usually I serve potato salads like this alongside Mediterranean food – which is what I cook most of during the summer months – but this got me thinking, what tomato salads could I make to pair with other things I like to cook and eat?

Something else I love to make ever since I moved back from California with each summers tomato crop is Pico de Gallo salsa, simply made with white onion, jalapenos and lots of fresh coriander and sea salt (you can find my recipe here) – so why would this combination not make a great tomato salad? Make it part of a spread, perhaps alongside some Simple Stewed Black Beans, Simple Slow Cooked Shredded Mexican Beef, Mexican Prawn Cocktails, Hangover Cure Chilaquiles, Vegan Loaded Nachos, or some Super Meat Free Chilli, and perhaps with some Cucumber & Jalapeño Margaritas to wash it all down?

Easy Pico de Gallo Tomato Salad
How To Make A Pico de Gallo Tomato Salad
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Pico de Gallo Tomato Salad

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 2 1x
  • Category: Sides
  • Diet: Vegan

Description

A simple tomato salad with flavours inspired by Mexican-style Pico de Gallo salsa, the perfect side dish for any summertime Mexican or Tex-mex inspired meal.


Scale

Ingredients

  • 400g (14 oz) mixed heirloom tomatoes
  • sea salt
  • 1/2 small banana shallot
  • 1 small jalapeño
  • small handful fresh coriander
  • extra virgin olive oil

Instructions

  1. Thinly slice the tomatoes and arrange them on a serving dish. Sprinkle with sea salt and set aside.
  2. Peel and finely chop the shallot. De-seed the jalapeño and finely dice. Chop the coriander.
  3. Sprinkle the shallot, jalapeño and the coriander over the salad before drizzling generously with olive oil before serving. 

Notes

This salad can be made a couple of hours ahead, but be sure to serve at room temperature. 

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