Pico de gallo salad

Lynn Socko


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

★★★★★ 1 vote
30 Min
30 Min


2 large
or 4 small tomatoes, we love roma
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


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


1Cut 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.
2Chop 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.
3After slicing jalapenos you can easily remove the seeds if desired to reduce the heat.
4Place 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.
5After 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 Pico de gallo salad

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