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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

Nutrition Facts

72 calories; calories from fat 68%; protein 1.1g; fat 5.4g; saturated fat 0.7g; carbohydrates 6g; fiber 1.5g; sodium 155mg.
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