Tomato Salad with Chili Pepper and Lime Dressing
This is my interpretation of a classic Mexican dressing. The combination of lime zest and Serrano chili make this recipe a zingy alternative to the usual oil and vinegar dressing.
Plan on serving, on average, one large ripe tomato per person. I like to use a variety of colors and sizes of tomatoes and then cut them in different size chucks.
2-2 inch strips of lime zest
2 1/2 tbsp lime juice (about 1 lime)
2 gloves garlic, peeled
1 small serrano pepper, seeded
2 tbsp fresh, chopped cilantro
2/3 c olive oil
1/2 tsp sea salt
Ripe tomatoes sliced, cut into wedges and or chopped in different sizes
Combine all the ingredients, except for the tomatoes, in a blended and blend until smooth.
Add the tomatoes to a medium-sized serving bowl, drizzle with the dressing and gently mix.
add salt and pepper if necessary. Cover and refrigerate any extra dressing.
Note: Left over dressing can be used to marinate chicken or pork. The taste is amazing especially on grilled meats!