- Use firm plum tomatoes or substitute cherry, Roma, or beefsteak.
- Adjust heat by using less serrano pepper or removing seeds/ribs for a milder bite.
- Store chopped ingredients separately and toss just before serving to keep it crisp.
- Make it a meal by adding shredded chicken, tofu, or chickpeas.
- Best enjoyed fresh; avoid storing for too long, as it can become watery.
Indian Tomato Salad Recipe
This Indian Tomato Salad is a flavorful, protein-packed dish with chickpeas, tomatoes, and lemon juice: a quick, customizable side or a meal.
Servings: 2 servings
Calories: 53kcal
Ingredients
- 2 plum tomatoes roughly chopped
- 1 cucumber chopped
- 1 onion (meidum size)roughly chopped
- 1 tablespoon lemon juice
- ½ serrano pepper minced
- ½ teaspoon salt or to taste
Instructions
- Remove the tough core from tomato, onions(if any), and discard it.
- Chop the plum tomatoes, onion, and cucumber.
- In a large mixing bowl, combine the chopped tomatoes, cucumber, onion, lemon juice, minced serrano pepper, and salt.
- Toss everything gently until the lemon juice coats all ingredients.
- Serve immediately as the side salad with the meal
Notes
Nutrition
Calories: 53kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 590mg | Potassium: 444mg | Fiber: 3g | Sugar: 6g | Vitamin A: 640IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 1mg
