Heirloom Tomato Pico de Gallo Salad

Inspiration: We were having a Mexican potluck at work, so I decided to bring a salad. I walked into the store to pick up some tomatoes, and a huge display of heirloom cherry tomatoes sat there staring at me. They were just too pretty to pass up!

What we Loved: I made an extra salad for B and I to have with dinner, and since we both love pico de gallo of any sort, we really enjoyed this little spin on the traditional recipe. We’ve actually never had heirloom tomatoes like this before, so we both had fun trying the different colors and enjoying the different flavors. We loved how each one tasted a little different! Some were sweeter than others, some were a little more tart, some were a little more savory. And the cilantro, peppers, onions, and lime juice really gave this salad a fresh Mexican twist. I served this alongside some chicken burgers topped with muenster and avocado for a light and summery meal that we both really enjoyed.

Helpful Hints: This salad would have been easier to eat if the tomatoes had been sliced in half, but since I was making this the night before a potluck, I was hoping to extend the shelf life of the salad and left the tomatoes whole. If you’re eating the salad right away, I might suggest slicing them. B also suggested keeping the tomatoes whole but using big chunks of onions and peppers rather than mincing them so small, which I also think is a great idea. That way, it would be more like a chunky vegetable salad.

Heirloom Tomato Pico de Gallo Salad
Source: Original Recipe

The ingredient amounts really aren’t specific here, so I’ll just list what I used. Use as much or as little of everything as you’d like.

Heirloom cherry tomatoes
Cilantro
Onion
Hot peppers (I used one jalapeno and one anaheim)
Kosher salt and black pepper
Lime juice

1. Place the tomatoes in a large bowl. Chop the cilantro, onions, and peppers, and add them to the bowl.

2. Sprinkle everything with salt and pepper. Squeeze some lime juice over top, and stir everything to combine.

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