Quick and easy tomato salad made using Mexican ingredients like cayenne pepper and poblano peppers. Use it as a topping or for a light lunch salad.

Tomato Salad Made With Mexican Flavors

Quick and easy Mexican spicy tomato salad
Course Appetizer
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 People
Calories 261kcal
Author Healing Tomato



  • Preheat a mini oven to 400 degrees
  • Wash a medium poblano and dry it.
  • Dip a paper towel in a 1 tsp of vegetable oil and rub it on the poblano.
  • Put on a baking tray and place in the mini oven
  • Roast the poblano for 7-10 minutes, turning them every few minutes
  • Cut 2 cups of sweet cherry tomatoes into halves.
  • In a bowl, add the tomatoes, olive oil and apple cider vinegar
  • Mix well and transfer to a baking tray
  • Place the tomatoes in the mini oven and roast for 7 minutes
  • Remove both the poblano and the tomatoes from the oven and let them cool
  • Remove the blistered skin from the poblano and cut it into 2 pieces.
  • Discard the seeds and cut the pepper into small pieces
  • In a bowl, add the chopped poblano and roasted tomatoes
  • Cut 1 small avocado into small cubes and add it to the bowl
  • Add salt, cayenne pepper, garlic and fresh lime juice.
  • Mix well
  • Serve immediately



Calories: 261kcal | Carbohydrates: 18g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Sodium: 607mg | Potassium: 916mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1285IU | Vitamin C: 92.3mg | Calcium: 34mg | Iron: 1.8mg