Southwestern Summer Salad

Southwestern Summer Salad

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"This salad calls for fresh vine ripened tomatoes, lime juice and cilantro."
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15 m servings 96 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Arrange tomato slices on a platter; sprinkle with lime juice.
  2. Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
  3. Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.


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This is an excellent recipe. In fact I didn't remove the fennel seeds cause I like their crunch in the salad.Indians make a similar chutney in which they use the same spices and some white sugar...

Excellent salad. Great flavor combinations. I have eated this with fish, chicken, and pork. It makes an excellent side dish.

Thsi was a nice twist on an old favorite but it didnt "wow" me. I really liked the lime though. Next time, I think I will use crushed red pepper to get a stronger flavor. (I didn't remove the fe...

just the look of the picture was beautiful! But when I made it! OMG! It is SO delicious!!!

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