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Tomato salad with lime and chilli oil recipe

Tomato salad with lime and chilli oil recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

Thick slices of summer-ripe tomatoes are drizzled with lime, cumin, fennel seed and chilli infused oil, and then garnished with fresh coriander.

7 people made this

IngredientsServes: 4

  • 4 large tomatoes, sliced
  • 1 tablespoon lime juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon fennel seed
  • 1 dried red chilli
  • handful chopped fresh coriander
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Ready in:15min

  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 chilli; heat for 30 seconds. Remove from heat, discard chilli and cool.
  3. Spoon seasoned oil over tomatoes, sprinkle with coriander, salt and pepper.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (6)


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& then cook the tomatoes till they are very soft but this tasted really different & good.Thanks for the recipe.-09 Mar 2004

by Chris Johnston

Excellent salad. Great flavor combinations. I have eated this with fish, chicken, and pork. It makes an excellent side dish.-04 Feb 2011


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 fennel seeds either) I laid it on a bed of curly parsley & garnished w/ minced onions. Wsa a nice side to Shrimp Burritos...thanks!-01 Jun 2007

Radish, Celery and Tomato Salad with Chilli, Mint and Lime Dressing

This quick and easy salad is drizzled with a tangy, herby dressing. Full of crunchy, fresh ingredients, this vibrant number can be on the table in just 10 minutes! Serve as a sharing salad with grilled fish or halloumi.

Serves: 2 Prep time: 10 minutes

Chili Lime Chicken Salad

Chili Lime Chicken Salad. Some days just call for salad. But salad never really fills me up. I need a little something more with my salad. That’s where this chili lime chicken comes in. This chicken is bursting with flavor. And I will be completely honest with you, if you don’t like lime, you probably won’t like this chicken. It definitely has a tangy lime flavor to it. With a little pop of heat from the chili powder. It’s everything that it’s name would imply. But if you’re like me and love those flavors then I think this meal will be perfect for you!

As with all recipes here, this is an easy to make recipe. Perfect for having on a weeknight. The only trick is making sure that you marinade the chicken. So this is a meal that takes a little fore-thought. The chicken will need to marinade for at least 2 hours to really absorb the flavors. Then it’s just a matter of tossing it in a pan and cooking it. If you follow me on snapchat you probably saw me make this a couple of weeks ago. It’s a healthy dinner that is easy to make, it’s filling, and the whole family enjoyed it! Even the pickiest ones of all. Winning! Make sure you snag the recipe for the Creamy Avocado Salsa too, remember that’s the recipe that’s called salsa, but it’s so universal you can use it for a salad dressing also, and it’s perfect on this salad!

I hope you enjoy the recipe! You can follow along with me and never miss a recipe by signing up for my newsletter. Also follow me on Instagram and tag #houseofyumm so I can see all the recipes you make ? It’s really the best part of my day when I get to hear from you!

Freekeh tabbouleh

Freekeh Tabbouleh Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

This non-traditional tabbouleh has a higher proportion of grain to herbs than normal and uses freekeh instead of bulgur these adaptations make it heartier and more substantial.

By all means use bulgur, if you prefer, but if you do go with freekeh, use the cracked kind, rather than the wholegrain variety, which takes much longer to cook.

To get ahead, cook the freekeh up to a day ahead, but assemble the salad only just before serving. I like this with roast chicken or grilled halloumi, but it can also form part of a meze spread.

Prep 15 min
Cook 35 min
Cool 30 min
Serves 4 as a side

75ml olive oil
4 garlic cloves, peeled and crushed
150g cracked freekeh
¾ tsp ground allspice
½ tsp ground cinnamon
Salt and black pepper
1½ cucumbers (500g), deseeded and cut into ¼cm-thick half-moons (350g net weight)
1 small red onion, peeled and very thinly sliced
2 tbsp cider vinegar
30g parsley leaves, roughly chopped
20g mint leaves, roughly torn
2 tbsp lemon juice
1 tsp sumac

Put a tablespoon and a half of the oil in a medium saucepan on a medium-high heat. Add the garlic and cook for about 90 seconds, until lightly coloured, then add the freekeh, allspice and cinnamon, and cook, stirring constantly, for 30 seconds more. Add 270ml water, half a teaspoon of salt and a good grind of black pepper. Bring to a boil, cover, turn the heat to low and cook for 15 minutes. Turn off the heat, then leave to sit, still covered, for another 15 minutes. Remove the lid and leave for about 30 minutes, to cool completely.

Put the cucumber, onion, vinegar and an eighth of a teaspoon of salt into a large bowl and toss to combine. Leave to pickle for about 20 minutes, then add the cold freekeh, herbs, lemon juice, remaining three and a half tablespoons of oil, half a teaspoon of salt and a good grind of black pepper. Mix well, then transfer to a platter. Sprinkle with the sumac and serve.

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to the cook who asked what they could use instead of asian fish sauce (which is fermented, salty and has a strong flavor) they could try soy sauce if they can't get asian fish sauce. don't be put off by the strong odor if you haven't used it before. it adds a special depth of flavor. today i made the dressing without fish sauce as i am serving the salad with steak in teriyaki sauce and didn't want additional salt. i use chili garlic sauce or sirachi sauce for the hot peppers as i always have it. the lime vinegar sugar and cilantro gives so much flavor. i am serving it with a mixed salad of radishes tomatoes peppers red onions and cukes rather than the one in the recipe but it will be very refreshing with the dressing. i am not rating due to my changes but plan to make recipe as written for another menu.

This is lovely. I made this in the UK and I never know how hot the peppers here are going to be so it turned out really hot but still quite nice.

Delicious! My boyfriend and I made this last night to go along with Kalbi kui and it was perfect. I have a feeling that this will be heavily featured in our spring/summer menus. The only modification I did was use two Serrano peppers.

Absolutely delicious! Very light and refreshing.My family loved it too.

This is an amazingly good-tasting salad, featuring a sweet-sour-salty- hot combo. I followed the directions, with these alterations (mostly at the suggestion of other reviewers): used regular cucumbers without seeding, added a bit more mint and lime juice than called for subbed parsley for the cilantro, added 1/2 thinly sliced red onion, added a scant teaspoon of sesame oil, and served the minced jalapenos on the side. Everybody in our co-ed book club loved it.

This salad is so so so good. I made it weekly for about a month and no one ever complained - you just don't get sick of eating it! I also tried it with watermelon instead of pineapple, amazing. The only issue is the leftovers get a little soggy if you dress it all at once, but it still tastes great.

Really good. I served it with grilled shrimp it would also be good with a crispy slow-roasted pork shoulder or ribs. I added cantaloupe and red bell peppers since I had them coming out of my ears. Next time I'll omit the tomato its subtle flavor was lost and I found that the crisper textures were the best bites.

Easy and addictive. I like it for dinner over rice. It's really good that way.

Love this salad! It's beautiful and so delicious. I'm not a fan of mint so I don't include it, and there's still plenty of flavor.

Really tasty. Made it for a party and everyone loved it. It's a keeper for us and a great one for when the cucumbers and tomatoes are ready for harvesting.

This is a delicious summer salad. I served it with asian ribs - awesome!

This salad was fantastic! I added a little sesame oil and used a BIG jalepeno pepper, seeds and all. (I did seed the tomatoes though). I can't wait to make this again with melon. I think anything sweet and juicy would be fantastic!

I served this with Easter dinner and there were very few leftovers. I used the whole cucumber and used more tomato. Delicious.

I don't get the whiners who can't figure out how to make the dressing tastier. Drain the veggies. Reduce the pineapple juice if you have any. Taste the dressing - it should be strong. Make it the way you like, then dress the salad. Adding sesame seeds and using sesame oil was also a great idea. It was good!

Perfect summer salad. I can't wait to make it again.

Delicious! another winner. The only addition I made to this salad was red onion. I will definately make it again.

This dish is going to become a staple in my household. The sweet and the hot blending together is marvelous!

I made this for a party and it was definitely a huge hit. Everyone loved it and several asked for the recipe. It's pretty and extremely tasty too. The combination of the sweet, cool and spicy was awesome!

I made this as called for and didn't feel it was anything to get excited about. It definitely would benefit with more heat and some pineapple juice concentrate- or some lime juice.

I made this salad on a very hot summer night and it was perfect. I chilled the cucumber, ripened tomatoes, and pineapple and it was super refreshing! To make the salad a main course, I added chilled white rice to the salad (chilled 30 min in frig). My husband was sad that we didn't have enough for seconds!

This was just delicious! I love salads that combine fruit, veggies, salty, sweet, and spicy. So good. Perfect for a summer barbeque or in my work lunch with a piece of cold chicken.

I made this dish for a July 4th BBQ. It was very popular. I just love the combination of savory and sweet. I will definitely make it again.

Simple, tasty and refreshing! My husband loved it and can see it becoming a staple this summer while fresh pineapple is available!

I've made this tons of times now and love it. It's great for the summer and you can substitute the pineapple for mango or melon - it works equally well. I agree about the dressing being a little bland but with a bit more chilli, lime zest and salt it's superlative. I literally crave this if I haven't had it for a few days!

I thought this recipe had HUGE potential to be colorful, refreshing,and flavorful. Boy was I wrong. OK, it was colorful, but the dressing is horrible and turns the huge potential into huge disappointment. It could possibly be improved with substitutions such as sesame oil, rice vinegar, sesame seeds, more lime, etc. but Iɽ rather move on.

Family Favourite Healthy Salad Recipes

This list includes 30 of my favourite healthy salad recipes. You can adjust each of these Salad recipes to your dietary requirements.

These Healthy and Hearty Salad Recipes are perfect to keep on hand to plan your weekly meals and dinner parties. Therefore these salads are great as a side but also very versatile to make as a main meal or lunch. Build your harvest table by choosing veggie salads and green salads for variety. And, yes most of these healthy salads are plant based, unless stated otherwise.

Burmese Tomato Salad Recipe - with Peanuts, Lime and Coriander

When in Myanmar, something I find myself wanting to eat on a daily basis is Burmese Tomato Salad - 'kayan jin thi thouq'. It is a perfectly refreshing salad with a nutty bite that goes excellently with rice, noodle or other salad dishes. Showcasing some of the best produce to be grown in Myanmar, the salad combines fresh tomatoes, shallots, peanuts, coriander and chilli, and is seasoned with toasted chickpea flour, dried shrimp (if available), fish sauce, fresh lime juice and dried chilli. I used to love going to the daily morning market with my shopping basket, ready to buy these ingredients to prepare lunch.

Peanuts are central to Myanmar cuisine, often toasted, crushed or used to make cooking oil. When visiting May Zun Chit in Magway Region, who makes our upcycled baskets, we were shown the peanut plants in her village, a staple food for herself and her family. Alongside the peanuts they also grew sesame. Dried legumes are the second largest export from Myanmar, and a component used widely in Burmese dishes. Salty, crispy broad beans and peanuts are firm favourites for salad toppings.

Freshly picked peanuts from May Zun Chit's village.

. and some harvested sesame plants.

Salads are eaten across Myanmar, typically served as accompaniments to other dishes and steamed rice. Other favourite salads of mine include Chayote Leaf Salad (which is usually very spicy!), and Shan tofu salad, which is made from chickpea flour, shredded cabbage, lime and crispy shallots.

This tomato salad is a super simple, quick and tasty recipe to make.

*(If you already have crispy shallots and toasted chickpea flour)

Burmese Tomato Salad


1 tbsp toasted chickpea flour

50g peanuts (roasted and/or salted works, rinse off the salt and dry before using)

1 handful chopped coriander

1 small birds eye chilli (red or green)


1) Chop the shallots and tomatoes lengthways, and the chilli into fine slices, removing seeds.

2) Place the shallots into cold water soak for five minutes.

2) Toast the chickpea flour if you don't have any already prepared. Place the flour in a dry pan on a medium heat and stir until slightly more brown in colour and fragrant.

3) Remove shallots from the water and drain. Use just over half of the shallots to make crispy shallots. Heat vegetable oil in a heavy pan, and fry the shallots until browned and crispy. Remove from oil and leave to drain on kitchen paper until serving.

4) Mix together the tomatoes, chilli, raw shallots, crispy shallots, coriander, peanuts and toasted chickpea flour.

5) Dress the ingredients with the fish sauce, lime, dried chilli, dried shrimp if using, and black pepper.

Like this recipe?

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    1. Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don’t have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened this could take from 5󈝶 minutes depending on size of clams and the heat level. Remove from heat discard any clams that don’t open. Stir in lime juice and remaining 2 Tbsp. butter.
    2. While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.
    3. Transfer toast to plates and spoon clam mixture over top with cilantro. Serve with lime wedges for squeezing over.

    Kachumbari Recipe (Kenyan Tomato and Onion Salad)

    Kachumbari is an east African salad eaten mainly in Kenya.

    It is also popular in the neighboring countries like Tanzania, Uganda, and Zanzibar.

    This Kenyan salad consists of tomatoes and onions as the main components.

    However, people add other ingredients like cucumber and avocado depending on preference.

    Trust me when I say that kachumbari is the epitome of simplicity. It is so simple you can whip it up in no time.

    Serve Kachumbari as a side dish or condiment for pilau rice and Kenyan grilled meat known as “nyama choma.”

    This Kenyan salad is bathed in the fresh, tangy taste of lime juice and crowned with the ambrosial touch of coriander.

    It’s so refreshing and perfect for hot summer days. It is healthy too so, indulge as much as you want.

    The Origin of Kachumbari

    The Swahili word “Kachumbari” originated from the Indian word “cachumber.” It simply means “tomato and onion salad.”

    Kachumbari is popular in the East African region because East Africa is home to millions of Indians who migrated many years ago.

    How to Make Kachumbari

    To start off, I wash all the vegetables required for making kachumbari. I pat them dry with disposable kitchen towels before proceeding to the next step.

    I then chop the onions finely, add them in a bowl of salted water and wash for about a minute. This process eliminates the pungent and bitter taste present in the onions. It also makes them milder and more flavorful.

    After that, I chop all the other ingredients and place them in a large bowl.

    Finally, I add the lime juice, olive oil and salt to taste and I am good to go.

    I love using cherry tomatoes instead of regular tomatoes. I find that cherry tomatoes have a more intense flavor. Therefore, if you have access to cherry tomatoes, try using those instead.

    Also, adding avocado isn’t compulsory for this recipe. However, I suggest you add it. Avocado gives an irresistible creaminess that renders this Kenyan salad perfect.

    Tips / Alternative ingredients for Kachumbari

    For a less spicy kachumbari, deseed the pepper before chopping. But if you can handle the heat, go ahead and leave the seeds in.

    Also, substitute lime for lemon if that is all you have. It’s not a big deal.

    The original Kachumbari recipe only requires salt but add black pepper too if you prefer.

    Kachumbari is heavenly and so damn easy to make! Make it for friends, make it for family or make it for yourself.

    Watch the video: Tomato Salad with Balsamic Vinegar: Healthy Recipe (August 2022).