This Mexican tomato salad, also known as ensalada de tomate, is a fresh and vibrant side dish made with juicy tomatoes, sweet corn, avocado, onion, and a tangy lime dressing.
It is one of those easy recipes you can put together in minutes, especially when tomatoes are at their best.
Light, colorful, and rich, it’s the kind of salad that goes with almost anything, from tacos to carne asada to a simple bowl of Mexican rice.
Ingredients
- cherry tomatoes or ripe tomatoes
- corn kernels (fresh, grilled, boiled, or canned)
- avocado, diced
- red onion, thinly sliced
- lettuce (optional)
- jalapeño or serrano pepper (optional)
- for the dressing: fresh cilantro, lime juice, extra virgin olive oil, garlic, cumin, oregano, chili powder, salt and black pepper, honey or agave syrup.
How To Make Mexican Tomato Salad
Here’s a quick step-by-step look at how I make this Mexican tomato salad at home.
Cut the kernels off a grilled corn cob using a sharp knife. This adds sweetness and a smoky flavor to the salad.
In a large bowl, add tomatoes, avocado, sliced red onion, corn, cilantro, and chopped iceberg lettuce.
Add all the dressing ingredients to a jar, close it, and shake until everything comes together into a smooth emulsion.
Pour the tangy dressing over the vegetables and toss until everything is nicely coated. Adjust salt and pepper if needed.
How To Serve Ensalada de Tomate
This salad works beautifully as a side dish for many Mexican meals.
It pairs especially well with:
- grilled meats like carne asada
- tacos (any kind: beef, chicken, or veggie)
- enchiladas or steak quesadillas
- Mexican rice or bean dishes
- burritos or burrito bowls
- on its own with saltine crackers or tortilla chips
This salad is perfect for taco night. I usually serve it alongside tacos, or check out my ideas for what to serve with tacos for a full meal.
Tips & Notes
- Use very ripe tomatoes for the best flavor.
- Don’t skip the lime juice, it brings everything together
- Add avocado just before serving to keep it fresh
- Tear lettuce by hand for a more rustic texture
- Let the corn cool slightly before mixing to avoid wilting the salad
Recipe Variations
This salad is very flexible, and you can easily adapt it depending on what you have in your kitchen.
Try adding:
- sliced radishes for crunch
- cucumber for extra freshness
- black beans for a more filling version
- grilled chicken or ham for protein
- queso fresco or feta for creaminess
- tortilla chips for a crunchy topping
Storage Tips
I always think this salad is best enjoyed fresh, but if you do have leftovers, you can keep them in the fridge for up to 2 days.
Just keep in mind that once it’s dressed, the avocado, lettuce, and onion will start to soften a bit. If I want to make it ahead, I simply keep the chopped veggies and the dressing separate, then mix everything together right before serving.
Frequently Asked Questions
What is Mexican tomato salad called?
It’s often called ensalada de tomate or ensalada de jitomate in Mexico.
What goes well with Mexican tomato salad?
It pairs well with tacos, rice dishes, grilled meats, burritos, and enchiladas.
Can I make it ahead of time?
Yes, just store the vegetables and dressing separately and mix before serving.
Is this salad spicy?
Only if you add jalapeño or serrano, but it’s optional.
More Mexican Salad Recipes
If you make this Mexican tomato salad, I’d really love to hear what you think. Leave a comment and a rating below to let me know how it turned out for you.
And if you’d like more everyday Mexican recipes, you can follow me on Facebook, Pinterest, YouTube, and Instagram.
Video
Mexican Tomato Salad
Equipment
- 1 large salad bowl
Ingredients
- 1 pound cherry tomatoes (halved)
- 2-3 cups iceberg lettuce (torn into bite-sized pieces)
- 1 cup grilled corn
- 1 large ripe avocado (diced)
- 1 jalapeño pepper (seed & membranes removed, chopped)
- 1 cup red onion (thinly sliced)
For the dressing
- 3 Tablespoons extra virgin olive oil
- 1 lime (juice)
- 2 Tablespoon cilantro (chopped)
- 1 teaspoon oregano
- 1-2 cloves garlic (minced)
- pinch of ground cumin
- ½ teaspoon chili powder
- 1 ½ teaspoons agave syrup (or honey)
- salt and pepper (to taste)
Instructions
- In a small jar, place olive oil, lime juice, minced garlic, ground cumin, chili powder, oregano, cilantro, and agave syrup or honey.
- Close the lid and shake the jar until all ingredients are nicely emulsified.
- Add lettuce to a large mixing bowl along with cherry tomatoes, avocado, red onion, corn, and jalapeño pepper.
- Pour the tangy dressing over the vegetables and toss until everything is nicely coated.
- Adjust salt and pepper if needed. Serve.
Notes
- Look for fresh, ripe tomatoes with bright colors and a firm texture.
- You can also add other types of tomatoes, such as heirloom or grape tomatoes.
- To dry the lettuce leaves, you can either pat them gently with paper towels or use a salad spinner.
- To give a rustic touch to your salad, torn the lettuce leaves with your hands, instead of chopping them with a knife.
This Mexican Tomato Salad will always be one of my favorite summer meals! So easy to prepare and so healthy, it goes so well with my carne asada tacos!
Simple, delicious and goes well with many dishes or even on its own. I served this tomato salad with a grilled steak and was the perfect dinner.
The best part? This recipe is perfect for those hot summer days when I don’t want to spend too much time in the kitchen. It’s refreshing, healthy, and bursting with flavors, making it an instant hit at picnics, barbecues, or any gathering.
The best tip is to let the salad rest for a little while after tossing it in the dressing. Allowing the flavors to marry and the tomatoes to absorb the dressing makes a remarkable difference.
Beyond being a side dish, I found myself turning this salad into a complete meal by adding grilled on top. It was a light and nutritious lunch option that I could whip up in no time. Can’t wait to try it with grilled shrimp too!
What I appreciated most about this tomato salad is its versatility. I served it as a side dish to grilled meats, and it provided a delightful contrast to the savory flavors. It also pairs wonderfully with fish and other seafood dishes in my opinion.
I decided to add some sliced spring onions for a bit of extra crunch and a mild onion flavor. It worked like magic, giving the salad a subtle depth without overpowering the natural taste of the tomatoes.
The dressing was a tangy and refreshing blend of lime juice, olive oil, and a hint of garlic. It complemented the tomatoes perfectly, enhancing their natural sweetness and adding a zesty kick. I also loved the touch of cilantro, which brought a burst of herbaceous freshness to each mouthful.
Loved this salad! The beauty of this recipe lies in its simplicity and the use of high-quality, ripe tomatoes. I made sure to select juicy and flavorful tomatoes, and they truly stole the show. The combination of different tomato varieties, like cherry, Roma, and heirloom, added a wonderful mix of colors and textures to the salad.
Wow, this tomato salad recipe is like a burst of summer on a plate! As a home cook who loves fresh and vibrant dishes, this salad has quickly become a staple in my kitchen.