Tomato salsa salad
- Published: 23 May 16
- Updated: 6 Aug 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.
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
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.
- Recipe from June 2012 Issue
Nutrition
For 8
- Calories
- 36kcals
- Fat
- 1.7g (0.3g saturated)
- Protein
- 0.9g
- Carbohydrates
- 4.3g (4.1g sugars)
- Fibre
- 1.6g
- Salt
- trace
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
-
Easy
Save recipe
Homemade dressings and sauces
Tomato ketchup
This rich, homemade ketchup recipe is hard to beat, especially...
-
Easy
Save recipe
Friday night dinners
Chicken fajitas with tomato salsa
Our straightforward, healthy chicken fajitas make a fabulous Friday night...
-
Easy
Save recipe
April seasonal recipes
Burnt spring onion risotto with smoky tomato salsa
This rich and creamy vegetarian risotto is brightened and cut...
-
Easy
Save recipe
Angela Hartnett’s minestrone with salsa verde
Michelin-starred chef Angela Hartnett puts her stamp on this classic...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter