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It’s tomato salad season, so we’re giving today’s platter of sliced tomatoes a Mexican-inspired twist by turning it into a Pico de Gallo Tomato Salad – perfect for serving alongside Mexican and Mexican-inspired dishes such as my Slow Cooked Lamb Birria, Yucatan Chicken, and my Mexican Avocado 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 PescatarianadI’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.
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, jalapeños 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?
Frequently Asked Questions
Can I make this Pico de Gallo Tomato Salad ahead?
If tastes best if you make it up to 30 minutes in advance to really let the flavours some together. However, don’t leave it too long as you don’t want it to be sitting out so long you need to refrigerate it, which will dull the flavour of the tomatoes.
I don’t usually put jalapeño in my Pico de Gallo, can leave it out?
Sure, de-seeded it won’t really bring any heat, but if you’d rather not include it you’ll still be left with a delicious salad!
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.
Ingredients
Scale
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
Thinly slice the tomatoes and arrange them on a serving dish. Sprinkle with sea salt and set aside.
Peel and finely chop the shallot. De-seed the jalapeño and finely dice. Chop the coriander.
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.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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