I first shared this Easy Cherry Tomato Pico de Gallo in these cauliflower rice burrito bowls, but I love this stuff so much that I felt like it deserved the star treatment all its own.
We live at the edge of a fertile valley where several farms operate. My favorite of the bunch is a mostly u-pick operation with a small farm stand for those lazy people (me) who don’t really ever feel (me) like picking their own (me).
By the time the end of summer rolls around, I’m down there nearly every other day – snatching up ears of corn, crisp early apples, and pint after pint of cherry tomatoes. Because as much as I try, I’m not sure I’ll ever get my garden to produce as many tomatoes as we can eat around here.
Tomato season here in the Seattle area isn’t for another couple of months, but I have to say, I’ve been thinking about it lots. Often. Constantly. Possibly obsessively.
This Easy Cherry Tomato Pico de Gallo is one of my favorite things to make with those juicy-sweet farm-fresh tomatoes in all those glorious late-summer colors. But the great thing about cherry tomatoes? Those that you find in grocery stores usually have lots of flavor too!
Whether it’s now or later, this salsa is super easy to throw together. Just cut the tomatoes in half (quarter the giant ones) and throw them in a bowl with onion, jalapeno pepper, cilantro, a generous squeeze of lime juice, and a couple pinches of salt. Done and done.
This easy homemade pico de gallo is equally good on a chip as it is topping a burrito bowl or scooped along side a couple of scrambled eggs. Or, heck, grab a fork and eat it like a salad. I won’t judge.
Cherry Tomato Pico de Gallo
- 1 pint cherry tomatoes (about 25 medium-size cherry tomatoes)
- 1/2 small red onion (finely chopped)
- 1 jalapeno pepper (seeded and diced (leave seeds for a spicier version))
- 1 cup fresh cilantro (chopped (about 1/3 cup chopped))
- 2 tablespoons lime juice (from 1-2 limes, depending on juiciness)
- 1/8 teaspoon kosher salt or sea salt (plus more to taste)
- To a medium bowl, add the tomatoes, onion, cilantro, pepper, and lime juice. Stir gently to combine.
- Add salt and stir again. Taste and add additional salt if desired. Serve. Keeps well in the fridge in an airtight container - about 2-3 days.