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


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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

How to Make Pico de gallo salad


  • 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.

Printable Recipe Card

About Pico de gallo salad

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

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