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Small Batch, Grand Flavor • Est. 1995

Limón-Chile Tomato Salad

Limón-Chile Tomato Salad

Introducing our vibrant Limón-Chile Tomato Salad—a delightful summer dish that bursts with flavor.

Sliced steak tomatoes form the base, adorned with thin radish, jalapeno, and cilantro layers. A drizzle of lime juice and olive oil adds tanginess. Sprinkle on crumbled queso fresco, Limón-Chile, and Pacific sea salt for a crunchy, juicy, and refreshing experience.

Vegetarian by default, easily vegan without the cheese. No tossing required—simply assemble and enjoy!

For perfectly sliced veggies, a mandoline or Benriner works wonders. Experience the essence of summer on your plate with the unique blend of three chile flakes and fruity tartness from sumac in Limón-Chile—it'll elevate your summer veggies to new heights!

Ingredients

  • 3 medium steak tomatoes, sliced into rounds
  • 1/2 radish, thinly sliced
  • 1 small jalapeño thinly sliced
  • 1/3 cup fresh cilantro, roughly chopped
  • 2 tablespoon lime juice
  • 1 ½  tablespoon extra virgin olive oil
  • ¼ cup queso fresco, crumbled 
  • 1 tablespoon Limón-Chile 
  • 1 teaspoon Pacific Flake Sea Salt 

Directions

Arrange the tomatoes, evenly on a platter. Layer on the radish, jalapeño and cilantro. 

Evenly drizzle the lime juice and olive oil. 

Sprinkle on the queso fresco, Limón-Chile, and Pacific Flake Sea Salt. 

Tags: Chiles Dinner Limón-Chile Lunch Pacific Flake Sea Salt Salad Side Dish Summer Tomatoes Vegan Vegetarian Veggies
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Recipe Details

Yields
4.0 servings
Prep Time Total Time
10 min 10 min

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