Ahhhh…summer tomatoes…
After three seasons of flavorless tomatoes, it’s finally time to savor and enjoy the summer tomato bounty! Depending on where you live, they may or may not be ready yet, but if not, they’re coming!
When tomatoes are at their peak, they don’t need much except for a little dash of salt, but if you like a little variety in your life, it’s nice to have some simple recipes on hand too.
This one is very simple, and depending on what kind of chili you use, you can keep it mild, or spice up your life with a little kick. Just use a spicier pepper, like jalapeno (just remember to remove the seeds, or whoa!)
I recommend making this salad a few hours ahead of time, to let the flavors combine. The longer it sits, the tastier it gets.
This salad is kind of like salsa, in salad form. It’s a nice, light summer side or as I discovered this weekend, a great topping for grilled Swordfish (or any white fish)! It would also be great served on a bed of lettuce, for a simple, light, green salad.
Chili-Lime Tomato Salad
Serves 4
Ingredients:
2 pounds ripe tomatoes
1 large, mild chili pepper (such as poblano)
1/4 cup fresh cilantro, chopped
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon dry mustard
Directions:
Slice the tomatoes in half, cut out the core, then remove the seeds by scooping them out with a spoon. Chop the tomatoes.
Remove the stem and seeds from the chili pepper, then finely chop.
Add the tomatoes, chili and cilantro to a bowl and set aside.
In a small bowl, add olive oil, lime juice, sea salt, pepper and dry mustard. Whisk together until well combined.
Add the dressing to the bowl of tomatoes and chilis and toss to gently combine. Add more seasoning to taste. If possible, let the salad sit for a few hours, to let the flavors combine.
Serve at room temperature.
