Servings: 4

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Mexican Tomatoes

Take those beautiful, red, juicy fruits south of the border. (Yes, tomatoes are actually fruit.) Sweet, tangy, spicy, juicy, and crunchy—it’s a fiesta in your mouth!


1/3 cup white vinegar
2 tablespoons olive oil
2 large tomatoes or heirloom tomatoes, cut in wedges
1 cup peeled, shredded jicama
1 fresh chile pepper (Serrano, Jalapeno, or even Ghost Pepper!), seeded and finely chopped
1/4 cup chopped fresh cilantro, reserving 1 tablespoon for garnish
1 green onion, sliced
Salt and pepper, to taste
Lettuce leaves


In medium bowl, whisk together vinegar and olive oil. Add tomatoes, jicama, pepper, cilantro, and green onion. Season to taste, then toss gently to coat. Serve immediately on chilled on lettuce leaves, sprinkled lightly with chopped cilantro.