Pico de gallo salad

Lynn Socko

By
@lynnsocko

The pickled pepper juice is the secret! And of course this is NOT vegetarian if you use bacon drippings on your croutons.


Featured Pinch Tips Video

Comments:

Prep:

30 Min

Cook:

30 Min

Ingredients

2 large
or 4 small tomatoes, we love roma
1
fresh jalapeno
1/4 c
chopped sweet onion
1/4 c
fresh chopped cilantro
1/4 c
grated mexican cheese
1/4 c
pickled jalapeno juice
salt & pepper to taste

CROUTONS

2
ciabatta rolls or day old bread
1/4 c
bacon drippings, melts

Directions Step-By-Step

1
Cut ciabatta rolls into crouton size cubes. Place in a bowl and drizzle with melted bacon drippings. Toss well to combine. Place on baking sheet and bake 375° for about 20-25 min or till browned, stir after about 15 min.
2
Chop tomatoes into good bite size pieces. Chop onion and cilantro. Either thinly slice jalapeno with a knife or use the thinnest slicing blade on your mandolin.
3
After slicing jalapenos you can easily remove the seeds if desired to reduce the heat.
4
Place ingredients in a bowl and mix together. Add pickled pepper juice and mix well. Pat down to bottom of bowl and allow to sit for at least 15 min.
5
After salad has sat in pickled pepper juice for a while, dip out to serving plate with a slotted spoon, leaving juice in bowl. Top with grated cheese and croutons.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy