Quick, mildly embarrassing confession – Cliff and I don’t like raw tomatoes. Despite my parents’ best attempts during my developmental years (and some mild “we don’t understand why you never grew out of this” remarks), I still avoid eating them in a salad – raw. I can’t even provide a proper explanation as to why, especially when I can eat tomato-based dishes and even tasty Caprese salads. It must have something to do with the other flavors in the dish – or my genetic code really emphasizing the fact I don’t have a drop of South American or Italian blood running through my veins (*disappointed sigh*).
Confessional aside, I do love tomatoes mixed with other delicious ingredients, including this incredibly east pico de gallo recipe. I prefer to eat this fresh and am in love with the fact that it only takes a few ingredients and a few minutes to create a delightful, refreshing mix. Of course, this is wonderful with chips or whole wheat crackers and served as a type of salsa, but I prefer to add it to salads or combine in a homemade burrito bowl. Versatility is another major bonus, right?
This pico de gallo recipe is perfect for those who need to take advantage of simple ingredients most likely already in their kitchen. Use this as the foundation to make pico de gallo that is more elaborate, or a reflection of your personal taste.
Easy Pico de Gallo
- 2 medium tomatoes diced, seed membrane removed (optional)
- 3 scallions diced
- 2 tablespoons cilantro chopped
- 2 tablespoons distilled white vinegar
- ½ teaspoon kosher sea salt
- Combine ingredients and serve immediately, or allow to chill in refrigerator for a few hours.