Tomato salsa

Is salsa a salad, a sauce or something in between? This tomato salsa recipe highlights the freshest ingredients and gives you a citrus kick with a lemony taste. It can be used as a topping or a side dish. Here, chef Hassan M’Souli from Out of Africa, talks to us about his tomato salsa recipe.

Tomato salsa Credit: fStop

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 ripe tomatoes, blanched, seeded, diced
• 1 Lebanese cucumber, seeded, diced
• ½ red onion, diced
• 1 garlic clove, crushed
• 2 tbsp chopped coriander (cilantro)
• 1 tbsp olive oil
• 2 tsp lemon juice
• 1 tsp ground cumin
• salt and freshly ground black pepper, to taste

Instructions

To make the tomato salsa, combine all the ingredients in a bowl. Season with salt and pepper.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.