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?
Equipment
- Cutting Board
- Knife
- Large pot
Ingredients
For Salad:
- 3 Green tomatoes thinly sliced into half moons
- ½ English Cucumber thinly sliced into half moons
- ½ White onion thinly sliced
- ½ bulb Fennel 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 any dried fruit for serving
For Dressing:
- 1 Clove Garlic 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 for topping
- 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.