This easy, summery side dish is packed with flavour and zing, with fresh crushed garlic cured in lime juice and herby coriander.
I always salt my tomatoes before using fresh in a dish like this, it draws out the water and really concentrates their flavours. Sprinkle with a little flaky sea salt and leave to drain for 20-30 minutes.
This salad also uses one of my other favourite cooking techniques. When using fresh garlic, ‘cure’ it in an acid (lemon/lime juice or vinegar) first. This effectively cooks the garlic, really softening its harsh bite.
Serve alongside grains, stuff into tacos or pile onto grilled sourdough.
Fresh tomato salsa with coriander
fresh tomato salsa
- 400 g fresh tomatoes
- 1 lime juice only
- 2 cloves garlic
- big handful fresh coriander
for the salsa
- Slice the tomatoes like you fancy and gently transfer to a sieve or colander. Sprinkle with about 1 tsp flaky sea salt and gently stir through. Leave to drain for 20-30 minutes.
- Squeeze the lime juice into small dish and crush in the garlic. Steep for 20 minutes.
- Chop the coriander, stir everything together and serve immediately.