Tomato salsa salad
- Published: 23 May 16
- Updated: 18 Mar 24
Donal Skehan’s tomato salsa salad recipe is great served on the side of a meaty chilli or as part of a Mexican feast. You can use cherry tomatoes or medium size vine-ripened tomatoes, depending what you have.
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Ingredients
- 4 medium-size vine-ripened tomatoes, chopped into chunks, or 12 cherry tomatoes, quartered
- 2 red peppers, finely chopped
- ½ red onion, finely chopped
- 1 garlic clove, crushed
- Small handful of fresh coriander, finely chopped
- Juice of 1 lime
- 1 tbsp extra-virgin olive oil
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Method
- Add all the ingredients to a medium-size bowl with plenty of sea salt and freshly ground black pepper, then toss well to combine.
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- Recipe from June 2012 Issue
Nutrition
For 8
Nutrition: per serving
- Calories
- 36kcals
- Fat
- 1.7g (0.3g saturated)
- Protein
- 0.9g
- Carbohydrates
- 4.3g (4.1g sugars)
- Fibre
- 1.6g
- Salt
- trace
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