Tomato Coconut Salad

I have thrown a lot of Salads in life but this is the first time I tried a single ingredient Tomato Salad. My salads are generally colourful with an interesting dressing. But this tomato salad I made over the weekend, was a bit offbeat and good to taste. This salad got invented as my fridge had gone empty and tomatoes were the only ingredients left for salad.

Plump, fresh summer tomatoes need almost nothing added to them. Tossing ripe tomatoes into a salad designed for their sweet flavours brings out the best in their flavour, and also provides the most nutrition.

Luscious, juicy tomatoes not only taste wonderful, but also offer a range of health benefits for everybody: an excellent source of vitamin C, plus vitamin A, potassium and fiber. Tomatoes are also high in lycopene, which works with other vitamins and minerals to aid in disease prevention. Research suggests that the combination of nutrients in tomatoes may help prevent cardiovascular disease and prostate cancer.

The combination of fresh tomatoes and coconut is amazing and adding a flavour of mustard seeds and olive oil makes it taste out of the world.


Prep time: 5 min | Cooking time: 10 min | Serves: 2

  • 3-4 fresh ripe tomatoes cut into 1 inch cubes
  • ½ cup grated coconut
  • 2 tsp olive oil
  • 1 tsp mustard seeds
  • 2 Green chilies cut into 1 inch pieces
  • Salt to taste
  1. Place the cut tomatoes in the salad bowl.
  2. For the dressing heat olive oil in a small pan, add mustard seeds and let them splutter. Add green chilies to it and cook for 30 seconds till the chilies turn light green.
  3. Pour the dressing on the tomatoes, add salt and mix well.
  4. Sprinkle grated coconut on the tomatoes and mix.
  5. Serve immediately.


I served this salad with a combination of mint chutney and it tasted good. You could use this as a dip or add a spoon of it in the salad itself.

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