Chopped-Tomato Salad

Chunks of tomatoes are paired with onions and cilantro in this colorful salad. Any combination of ripe summer tomatoes can be used.

  • Servings: 8

Source: Martha Stewart Living, June 1999


  • 2 1/4 pounds yellow and orange tomatoes, cut into 1/2-inch pieces
  • 1 small red onion, cut into 1/4-inch pieces
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup chopped fresh cilantro
  • Coarse salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon whole coriander seeds


  1. Combine tomatoes, onion, lime juice, and cilantro in a bowl. Salt to taste; set aside.

  2. Heat the oil in a small skillet over medium-high heat until very hot. Add the coriander seeds; let fry until they pop, about 5 seconds. Immediately remove from heat, and pour the oil and seeds over tomato salad. Stir gently to combine. Serve within 1 to 2 hours.


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