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Annabelle Breakey Photo by: Annabelle Breakey

Tomato Salad with Chile and Lime

This salad pleasantly reminds us of fresh salsa, and wouldn't be out of place on a Mexican-themed buffet or on the table with beef fajitas or pork or shrimp tacos. Prep Time: 25 minutes.

Sunset AUGUST 2007

  • Yield: Makes 8 servings


  • 2 pounds tomatoes
  • 1 large mild green chile, such as poblano
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • About 1/2 tsp. salt
  • 1/4 teaspoon dry mustard


1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl.

2. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.

3. In a small bowl, whisk together olive oil, lime juice, 1/2 tsp. salt, and mustard until emulsified.

4. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 68%
  • Protein: 1.1g
  • Fat: 5.4g
  • Saturated fat: 0.7g
  • Carbohydrate: 6g
  • Fiber: 1.5g
  • Sodium: 155mg
  • Cholesterol: 0.0mg

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Tomato Salad with Chile and Lime recipe