This is an easy-to-make salad that can be served in a lettuce leaf, endive leaf, or just plain! It also makes a fabulous bruschetta topping that goes on top of a crusty, toasted French or Italian bread or a piece of broiled or baked swai, cod, tilapia or a host of other fish. Add some finely chopped jalapenos and some shrimp and let it sit for a few hours for a quick and easy Shrimp Ceviche.
Add some Worcestershire sauce, throw it in a blender with the chopped jalapenos, maybe a shot or two of Tabasco (depending on how hot you want it) and you blend it smooth for a Bloody Mary base.
Amazing what these wonderfully tasty tomatoes-on-the vine can do. Note – while keeping them on the counter, keep them ON the vine. They will last much longer and stay fresher in the plastic container they came in. If you bought them loose and put them in a plastic bag, take them out of the bag and put them in either an old plastic container with a cover and holes so air can circulate and leave them on the counter.
I like them better than Roma tomatoes because I like juicy ones: Romas are like beefsteak tomatoes – drier and meatier. If you plan to stuff and bake tomatoes, the beefsteak or Romas are a little better for that purpose but for this salad, or for bruschetta, the juicy ones are the best!
Zesty Tomato Salad
- 2 medium tomatoes (on the vine is best) chopped into 1/2” pieces or 1 pint cherry tomatoes, quartered
- 1 medium cucumber, peeled in alternating strips (so you have some white & some green strips) Hothouse or English cucumber is fine for this.
- 1/2 medium size red onion, chopped in 1/2” pieces
- 1 Tbsp. lemon zest
- 2 tsp. fresh lemon juice
- 2 tsp. minced garlic
- Salt & freshly ground black pepper to taste
- 2 Tbsp. chopped cilantro or parsley, optional
Combine all ingredients in a large, non-reactive bowl and toss well. Let stand for about 20 minutes for flavors to blend. Top with chopped cilantro or parsley if desired.