Mexican Tomato Salad Recipes

MEXICAN-STYLE TOMATO SALAD

Steps:

• Arrange tomatoes on a platter. Season with salt. Arrange avocado slices on top of tomatoes, dividing evenly. Squeeze lime juice over top. Crumble queso fresco over top. Top salad with cilantro leaves. Refrigerate, covered, until ready to serve (up to 1 hour). Season with salt and pepper, and drizzle with oil before serving.

MEXICAN TOMATO SALAD

Steps:

• Combine all vegetables and herbs in a bowl.
• Combine vinegar, salt, pepper, and oil.
• Pour dressing over vegetables and mix gently.
• Allow to marinate 1 1/2 to 2 hours in refrigerator.

MEXICAN SALAD WITH TOMATOES, RED ONIONS AND AVOCADO DRESSING

Steps:

• Build your salad on a large platter. Use bib lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
• Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container.

FIESTA TOMATO WEDGE SALAD

Steps:

• Put the tomato wedges in a large bowl.
• Mix the olive oil, lime juice, chili powder, cumin, garlic and some salt and pepper in a mason jar and drizzle over the tomato wedges. Scatter over the cilantro. Toss to combine.

MEXICAN WHITE BEAN & ROASTED TOMATO SALAD

Steps:

• Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar.
• Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking).
• Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour.
• Switch positions of the pans halfway through the baking.
• Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir.
• Strain the beans over a bowl and reserve the liquid.
• Place beans in a serving bowl and tap all the herbs from the strainer onto the beans.
• Chop 8 tomato halves and stir into the beans along with the fresh basil and onions.
• Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper.
• Arrange the remaining tomato halves around the edge of the salad in the serving bowl.
• Serve warm or at room temperature.
• Drizzle the balsamic vinegar over the salad and then serve.

MOROCCAN TOMATO SALAD

Steps:

• Cut and discard the tomato cores. Cut the tomatoes into 1-inch cubes. There should be about 3 cups. (If cherry tomatoes are used, cut them in half.) Put the tomatoes in a mixing bowl.
• Add the celery, parsley, capers, cherry peppers and black olives. Blend the pepper flakes, paprika, olive oil and salt, and pour the mixture over the salad. Toss well.

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

MEXICAN CUCUMBER SALAD

Steps:

• In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.