I love colour. In fact, one of the things I love doing is thumbing through paint company fan-decks. Once I get past the bizarre, yet creative names, I get lost in shades of green, blue, and even white.
I love the fact that produce is available in a variety of colours. Why have an orange carrot when it could be purple? Why not make mashed potatoes that have a bluish tint? Why just eat red tomatoes when they could be green, orange, or even black??? I like asking “WHY?” 😄
Summertime always makes me think of creative ways to use produce, and this is definitely one of the best taste-combinations. Tomatoes. Cumin. Garlic. Yum!
Mixing up the dressing is a breeze. Don’t you love my tiny whisk? I used some garlic-infused olive oil, but to keep the garlic from being overpowering, diluted it with regular oil. If you don’t have infused oil, just mince in one small clove of garlic.
Cutting the tomatoes into different shapes makes the salad fun, pretty, and prevents boredom in the kitchen.
Put the cut tomatoes into a colander in the sink, or over a large bowl. Toss in at least 1 tablespoon salt (I used wild garlic salt from Falksalt). Don’t worry about this making the tomatoes salty! This is a process called “macerating”, which draws moisture from the tomatoes, leaving behind all their sweet, undiluted richness. That salty water drains away – which is precisely why you want that colander in the sink, or over a large bowl. Otherwise you will have a serious mess to clean up!
Combine the tomatoes and dressing, and you have a nice little side salad – perfect with any meal, but especially when served with enchiladas or tacos.
PrintMexican Style Tomato Salad
- Yield: 6-8 1x
Ingredients
- 1 1/2 pounds tomatoes of different colours and shapes
- 1 Tbsp coarsely ground salt, or large flake salt
- 1 Tbsp garlic infused olive oil
- 1 Tbsp olive oil (or 2 Tbsp olive oil and one small clove garlic minced)
- 1 Tbsp white wine vinegar
- 1 tsp honey
- 1/2 tsp dried oregano
- 1/2 tsp salt
Instructions
- Cut tomatoes into different shapes, place in a colander, and toss with 1 Tbsp coarse salt. Let tomatoes sit for at least 10 minutes, while the salt draws out extra moisture and all that salty liquid drains away.
- Whisk together dressing ingredients, and combine with drained tomatoes. Serve at room temperature.
