Jumbo Pico Salad

Jumbo Pico SaladTahoe Time
As you read this, I am up at Tahoe with the family for the annual trek to the Lake. Life’s pretty good right about now. My toes are most likely in the sand and my face in a book as I lounge in a chair on the beach at Sand Harbor. Dinner is most likely marinating in the fridge waiting for us to come home and throw it on the grill. We’ll throw together a quick salad to go with it and probably have a cocktail or five on the back deck. I know. It’s a really tough way to spend your days.

For the past few years, I have made a point to pick any vegetables in my garden that are even close to being ripe and bring them up to Tahoe with us, especially the tomatoes. Gotta have a tomato on your beach sandwich, right?

This year I will do the same with the intent to make my new favorite tomato salad. I got the recipe from The Pioneer Woman, and I love it because it is kind of a no-brainer, “Duh!” salad.

If you like Pico De Gallo you will know why this Jumbo Pico Salad makes sense. It’s really good and it goes well with anything grilled. It’s also tasty for lunch on the beach the next day… 

Jumbo Pico Salad
The great thing about this Jumbo Pico Salad is the big chunks of veggies. It has all the flavor of pico de gallo with something you can sink your teeth into.
Adapted from Ree Drummond, The Pioneer Woman
Serves 8

5 whole plum (Roma) tomatoes
1/2 large onion
1 jalapeño, halved, seeded and finely sliced
1/2 cup fresh cilantro leaves
2 limes
1/2 teaspoon salt

Cut the tomatoes into quarters and add to a bowl. Cut the onion into large chunks and add to the bowl. Add the jalapeño and the cilantro leaves to the bowl. Juice the limes and pour over the salad. Sprinkle with salt to taste and mix thoroughly.

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