BETA
Tomato & Green Chili Salad
Juicy tomato pieces with red onion, finely chopped green chili and a light lemon dressing.
20 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Tomato500 g
- Red onion40 g
- Jalapeño10 g
- Lemon0.5 whole
- Olive oil1 tbsp
- Salt0.25 tsp
- Black pepper0.13 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
No major allergen ingredients intentionally added; check packaged ingredients and cross-contact needs.
Method
Cut the vegetables
Wash the tomatoes and chili. Core the tomatoes and cut into roughly 1.5 cm pieces, retaining their juices. Peel and finely dice the onion. Remove the chili stem, seeds and pale ribs, then finely chop the flesh. Wash your hands and utensils after handling chili.
Make the light dressing
Squeeze the half lemon and measure 1 tbsp juice. Whisk with the olive oil, salt and pepper in a serving bowl.
Toss and rest briefly
Add the tomatoes, their juices, onion and chili to the dressing. Fold gently, then refrigerate for 10 minutes. Divide into four small starter bowls, spooning the juices over each serving. Serve the same day for the best texture; refrigerate promptly and use any leftovers within 24 hours.
Fresh green jalapeño gives a clear, moderate heat. This salad does not contain bread, cheese or herbs.
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