Pico de gallo salad is your favorite pico but chunkier and crunchier ~ it’s fresh, healthy, and fits right in with everything you’re loving this summer.
Pico de gallo is one of those simple summer staples my family never gets tired of ~ it’s Mexico’s go-to fresh salsa made with tomatoes, onions, chiles, lime, and cilantro. Pico is known for its chunky texture, and my pico de gallo salad does it one better ~ bigger chunks, more crunch, and even more to love. I’ll be making it weekly until the tomatoes run out!
My pico de gallo salad is made extra special with heirloom cherry tomatoes ~ they provide a burst of color and sweetness, with a firm texture for the best tomato salad ever!
what’s in pico de gallo salad
tomatoes ~ cherry tomatoes are having a moment lately, they come in all sorts of shapes, sizes, and colors and I want them all! Cherry tomatoes are perfect for this salad because they’ll stay firmer than regular diced tomatoes. My heirlooms come from a local Amish farm, but they’re increasingly more available in grocery stores across the US.
red onion ~ I always look for small firm red onions, they have the best color and flavor.
jalapeño ~ I dice it super small (yes, seeds and all) so it doesn’t overwhelm. You can certainly leave this out if you prefer.
baby cucumber ~ not traditional in pico de gallo but I think it adds a needed neutral crunch to this super zesty salad. Another option would be diced bell peppers.
fresh cilantro ~ cilantro is so delicate I avoid trying to chop it (it just gets mushy) and just pluck the leaves and add them to the salad at the last minute.
fresh lime + olive or avocado oil dressing
Easy peasy: equal parts, taste to adjust. The lime is a critical part of the pico de gallo flavor profile, so don’t skip it!
storage
I don’t like to be the bearer of bad news, but you really shouldn’t try to store this salad. It’s a make fresh and eat fresh sort of thing. Pico de gallo salad doesn’t store well, mostly because tomatoes just don’t like the fridge. Cold temps mess with their texture and flavor ~ refrigeration can make them mealy and dull by breaking down their cell structure and muting those bright, sweet-tart notes.
Pro tip: Let your tomato salad rest at room temp for an hour before serving ~ it gives the flavors time to mingle and brings out the best in the tomatoes.
what tastes good with pico de gallo salad
Tacos Tacos Tacos!
Burgers and Hot Dogs of all kinds ~ how about with my Perfect Salmon Burgers, my Sheet Pan Smashburgers or with my Tropical Hot Dog Bar!
Steak ~ how about brightening up a Ribeye Steak or Strip Steak. I’d love it with Steak Frites with Parmesan Butter.
Serve with your Grilled Whole Chicken.
Make an elegant meal with Shrimp Piccata or Chimichurri Shrimp.
more Mexican inspired salads
- Mexican Fajita Steak Salad
- Mexican Street Corn Salad
- Cantaloupe and Mango Salad
- Sweet Corn and Watermelon Salad
- Melon Salad with Chile and Lime
Pico de Gallo Salad
Ingredients
- 2 pints cherry tomatoes, any variety
- 1/2 small red onion, diced
- 2 baby cucumbers, diced
- 1 jalapeno pepper, diced
- fresh cilantro leaves
dressing
- 2 Tbsp fresh squeezed lime juice
- 2 Tbsp avocado or olive oil
- salt to taste
Instructions
- Halve or quarter your 2 pints cherry tomatoes depending on size. Add them to a bowl along with the diced 1/2 small red onion, the diced 2 baby cucumbers, and the 1 jalapeno pepper.
- Whisk together the 2 Tbsp fresh squeezed lime juice and 2 Tbsp avocado or olive oil. Add salt to taste
- Toss the salad with the dressing and add the fresh cilantro leaves. If possible let your salad sit for an hour before serving.
- Refrigerate leftovers and enjoy within a day or two.
Yum, yum, yum. I loved this recipe, and the total ease of preparing it. It’s healthy, and I just so happened to have all the ingredients on hand. It really hit the spot.
I’m so glad, thanks Linda!
I make something similar in the summer months but add jicama and radish for my family
I meant to add a list of other possible additions ~ jicama is perfect!