Our herby and zingy chopped tomato salad is full of bright flavors, with just the right balance of acidity, sweetness, and spice. It’s somewhere between a salad and a salsa, with a few unique additions. The sesame seeds add a delicious toasty nuttiness, while the Urfa chili is smoky and fruity, with a gentle heat.
This easy, colorful salad makes a perfect side dish for curries and rice, hummus and pita, or grilled meats or fish. Leftovers will also make a great addition to your lunchtime wraps.
For best results, use the best ripe tomatoes you can find. You could also add mint leaves instead of, or as well as, the dill and cilantro.
Ingredients:
- 4 large tomatoes or 2 cups cherry tomatoes, diced
- 1 green Romano pepper, diced
- 1 small red onion, diced
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- Juice of half a lemon
- 2 tablespoons toasted sesame seeds
- 2 tablespoons canola oil
- 2 teaspoons sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Urfa chili
Instructions:
- Mix all ingredients together. Leave to sit for around 30 minutes so the flavors combine.
- Enjoy as a bright and flavorful side salad.
- Store any leftovers in an airtight container. They will keep for a couple of days in the refrigerator.
