Pico de Gallo is traditionally diced small and used as a salsa and topping for a lot of Mexican dishes, but I think it rocks as a wonderful tomato salad too. I saw Ree make a larger pico on The Pioneer Woman, and I have been wanting to try it ever since, so I thank her for the idea!
Its cold and sweet with a bit of twang and its healthy .. win win!
With the warmer months coming, eventually, I have already got salads and cold dishes on my mind…
Look at all the flavor, can’t you just taste? I did and it was outstanding!! okay, that was a wee bit mean…. giggles.
look at them beauties !!!
6 Roma tomatoes
1 medium white onion
1/2 cup fresh cilantro leaves
juice of 2 limes
1/2 teaspoon each salt, pepper and cumin
Cut the tomatoes in half and then each half into bite sized pieces. Dice the onion into large pieces and add to a bowl. Mince the cilantro leaves, saving some for garnish and add to the bowl.
Juice the limes into the veggies and stir well. Sprinkle with your salt, pepper and cumin until well combined and chill at least an hour before serving.