Recipe: Mexican tomato salad

Add some vibrancy to your table and serve this tomato salad as a fresh, healthy side dish to any summer meal.


800g sweet, firm tomatoes 

1 bunch coriander, leaves only 

1 avocado, cubed 

¼ red onion, very finely sliced 

3 tbspn good quality olive oil 

large pinch salt flakes 

juice of 2 fresh limes 


Step 1.

Place tomatoes, coriander, avocado and onion in a bowl. 

Step 2.

Drizzle with olive oil. Add a generous pinch of salt and lime juice. Toss to combine. Taste. Add more salt, oil or lime if needed. 

Notes: For the tomatoes use a combination of whatever is good and sweet. We like the Doncaster or Adelaide tomatoes as well as the Black Russians, and whatever is good in cherry tomatoes or heirlooms. 

Serves 4-6.

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