Mexican Tomato Salad with Cheese and Chili
A fresh, vibrant salad with juicy tomatoes, crisp cucumber, bell pepper, and a kick of chili, topped with crumbled white cheese. Perfect for a light lunch or a side dish.
- Total time
- 15 min
- Servings
- 4
- Calories
- 120
- Protein
- 6g
Ingredients
- 4 medium tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 1 small green chili
- 1 medium roasted jalapeño
- 4 oz white cheese (like queso fresco or feta)
- ½ medium onion
- 1 whole lime
Instructions
- 1
Chop the 4 tomatoes, 1 cucumber, 1 red bell pepper, and 1/2 onion into bite-sized pieces and place in a large bowl.
- 2
Finely chop the 1 green chili and 1 roasted jalapeño, then add to the bowl with the vegetables.
- 3
Crumble the 4 oz white cheese over the salad and toss gently to combine.
- 4
Squeeze the juice of 1 lime over the salad and season with salt and pepper to taste.
- 5
Let the salad sit for 5 minutes to allow flavors to meld, then serve chilled or at room temperature.
Tools you’ll need
- Large bowl
- Chef's knife
- Cutting board
- Citrus juicer (optional)
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