Tomato salad with cilantro fits on every summer table for lunch or as a side dish to grilled meat or fish. Sweet tomatoes with fresh cilantro, shallots and lemon juice and seasoned with chili flakes, all chopped in tiny little pieces, looks good and tastes great. The recipe comes from the great cook book “Original Indisch” from Meera Sodha, which I can really recommend. The salad should marinate at least one hour before eating.

Ingredients for 4 persons

500 g ripe small “egg” tomatoes or cherry tomatoes (it is important to find sweet tomatoes)

6 shallots, chopped

2 SS lemon juice

4 SS colza oil or olive oil

1 TS salt

3/4 TS chili flakes (let it out for children)

1 small bunch fresh cilantro, chopped


Wash the tomatoes and cut them into very tiny cubes in a size of 0,5 cm x 0,5 cm. Put them in a bowl and put the bowl aside. Chop the shallots  and give them together with the oil, lemon juice, salt and the chili flakes to the tomatoes. Mix it all carefully with a spoon. Cover the bowl and put it in the fridge for minimum 1 hour.

Before serving, chop the fresh cilantro leaves and fold it und the tomatoes. Ready your tomato salad with cilantro! A very tasty summer salad. It remains for 2 days in a good shape in the fridge. Enjoy!



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