Canned Green Tomato Salad Recipe

I started making this canned green tomato salad when I had a batch of firm green tomatoes that I didn’t want to waste. Canning them turned out to be a simple way to keep that fresh, slightly tangy flavor for later.

Now I like pulling out a jar on busy days when I want something quick but still fresh. I usually serve it chilled with simple meals or as a light side when everything else feels a bit heavy.

This version is inspired by the herbs I already had at home, so it’s flexible and easy to adjust. It’s one of those recipes that fits into everyday cooking without much effort.

this Recipe

Canned Green Tomato Salad Recipe

Looking to try a tangy salad? Give this canned green tomato salad a shot! Just chop up canned green tomatoes, onions, bell peppers, and fresh herbs. Mix them with olive oil, lemon juice, salt, and pepper for added taste. You can also add diced cucumbers, crumbled feta cheese, or spicy jalapeños if you like. It's super simple and full of freshness! Enjoy it as a side dish or a light meal – either way, it's sure to please. Why not make a batch today and savor the deliciousness?

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine American

Servings 5

Calories 150 kcal

Equipment

• Cutting Board
• Knife
• Large pot

Ingredients

  

For the Salad

• 3 green tomatoes thinly sliced into half moons
• ½ English cucumber thinly sliced into half moons
• ½ white onion thinly sliced
• ½ fennel bulb thinly sliced into half moons
• ¼ cup celery leaves torn
• ¼ cup cilantro chopped
• ¼ cup mint chopped
• ¼ cup sweet basil chopped
• 1 green onion thinly sliced lengthwise
• Pomegranate seeds or dried fruit for serving (optional)

For the Dressing

• 1 garlic clove minced
• ½ serrano chile minced (seeds removed)
• 2 tbsp tarragon vinegar or white wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp sugar
• 1 tsp sea salt plus more to taste
• 1 tsp dried mint
• ½ tsp freshly ground black pepper

Instructions

 

• Mix all the dressing ingredients in a big bowl. Add the green tomatoes and gently mix them to soak up the flavors. Let them sit for 15-20 minutes.
• Add the rest of the salad ingredients to the bowl, except the pomegranate seeds, and toss everything together.
• Serve the salad in bowls and sprinkle each with pomegranate seeds.

Notes

• This salad stays fresh in the fridge for 3-4 days. It tastes even better on the 2nd or 3rd day as the veggies soak up the dressing. Make extra for quick snacks or sides.
• Great for parties! The green tomatoes stay crunchy for a few hours after making it, so you can prepare it ahead and enjoy your party.

Nutrition Facts:

Can I Eat Green Tomatoes Raw?

Yes! Sliced green tomatoes with a bit of salt taste good, like red ones. You can also soak them in vinegar or seasoning for more flavor.

What’s The Best Way to Save Green Tomatoes?

For canning, put sliced green tomatoes in jars and cover them with boiling water, leaving a bit of space at the top. Add some salt if you like. Process them in boiling water for 40-45 minutes. When you want to use them, drain the slices and cook them as you like.

Can You Use Green Tomatoes in a Salad?

Definitely! You can make a green tomato salad like the one mentioned here, or just add them to any salad for a tangy taste.

Archie Johnson

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i’m Archie

A San Diego-born home cook who turns her kitchen into a playground of flavors.

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