Fresh Pico de Gallo Salad (Naturally Fat Free!)

by Sabrina Snyder

Published on Last updated

49 Comments

4.88 from 8 votes
6 servings
Prep Time 10 minutes
Cook Time 0 minutes
Marinating Time 30 minutes
Total Time 40 minutes
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This Pico de Gallo Salad is a healthy, naturally fat free summer side that goes great with all your favorite Mexican dishes. Try it today!

This easy tomato salad has the same Mexican flavors as the classic salsa but as a side dish! For another South-of-the-Border inspired salad, try my Avocado Tomato Corn Salad.

Pico De Gallo Salad with a Taco served on a white plate

Sabrina’s Pico de Gallo Salad Recipe

One of the best things about Mexican food is loading it up with toppings like sour cream, cheese, and guacamole. Combine that with a braised tender cut of pork or beef, tortillas and sides like rice and beans, and it becomes a heavy meal fast. When indulging in a filling rich main dish, I like to pair it with lighter sides made with fresh veggies. This recipe fits the bill perfectly! It is similar to pico de gallo salsa but in a salad form with thick cut fresh tomatoes. Plus it’s super easy and usually has a lot of similar ingredients of the main dish so the flavors pair perfectly.

Dinner, then Dessert

Fresh Pico de Gallo Salad (Naturally Fat Free!)

This Pico de Gallo Salad is a healthy, naturally fat free summer side that goes great with all your favorite Mexican dishes. Try it today!
Yield 6 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 40 minutes
Course Salad
Cuisine Mexican
Author Sabrina Snyder
Prepared fresh tomato salad with soft taco on plate
PrintRate

Ingredients
 

  • 10 whole plum tomatoes , cut in 1" chunks
  • 1 medium red onion , diced finely
  • 2 jalapenos , halved, seeded and finely sliced
  • 1 cup fresh cilantro leaves , chopped
  • 4 limes
  • 1 teaspoon Kosher salt

Instructions

  • Add the tomatoes, red onion, jalapenos and cilantro to a large bowl. Toss.
  • Add the zest of one lime and the juice of all four.
  • Add kosher salt to taste, in ¼ teaspoon increments.
  • Mix between each addition so you can taste for salt.
  • Let sit for 20-30 minutes if you can. Do not refrigerate, the tomatoes will become mealy

Notes

Recipe adapted from Ree Drummond, my favorite Pioneer Woman.

Nutrition

Calories: 41kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 396mg | Potassium: 343mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1114IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 1mg

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Table of contents

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Chef’s Note

I could rattle off many reasons why this dish is great, but nothing will be more convincing than trying it yourself. I almost never make Mexican food in this house without serving it on the side. I especially love making this salad in the summertime when tomatoes are in their peak ripeness. You would expect it to be spicy, but the flavors work perfectly, and this dish stands out as a delicious side to a great Mexican meal. I promise you will love it!

How to Make

Time needed: 40 minutes.

  1. Cut

    Add the tomatoes, red onion, jalapenos, and cilantro to a large bowl. Cut into 1-inch chunks and toss to mix.

  2. Add

    Add the zest of one lime and the juice of all four limes to the bowl. Mix well.

  3. Season

    Add the salt, in ¼ teaspoon amounts, stirring and tasting as you go until it’s to your liking.

  4. Sit

    Let sit for 20-30 minutes if you can so the flavors will marinate. It’s best not to refrigerate while marinating for the best texture.

Nutritional Facts

Nutrition Facts
Fresh Pico de Gallo Salad (Naturally Fat Free!)
Amount Per Serving
Calories 41 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.05g
Sodium 396mg17%
Potassium 343mg10%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 1114IU22%
Vitamin C 35mg42%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store

  • Store: Once prepared, this salad will stay good for up to 3 days in the refrigerator in a sealed container.
  • Freeze: I wouldn’t recommend freezing this Pico recipe because the tomatoes won’t keep their texture when they defrost.

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Collage of prepared salad on plates with tacos
Soft taco alongside crispy chips and pico de gallo.
Collage of prepared tomato salad with tacos on plates

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. I bet this tastes amazing! I love that it uses fresh ingredients. Anything adapted from The Pioneer Woman is worth trying! 🙂

    Reply

    1. I have to say I have had a lot of fails when I try blogger recipes, but I can’t think of one of hers that has failed me!

      Reply

  6. Oh my, I can see this being addictive for Mexican dinners at our house. Even though my Mexican cooking is pretty American, this would be great on the side.

    Reply

    1. This usually steals the show in our house which is why I make such a large portion! All 10 tomatoes get eaten in a hurry!

      Reply

  7. I adore a good salad of any variety. Pico de Gallo is definitely a favorite when I am having Mexican inspired dishes.

    Reply

  9. This looks so delicious and refreshing. My family would love it. I will have to try making it tomorrow. I am sure it will be a big hit.

    Reply

  10. This salad looks so delicious and easy to make. I will have to try making this on the weekend for my get together.

    Reply

  16. I have never made pico, but we love it, so I guess i should try! Seems super-simple and quick. Thanks for the recipe…

    Reply

  17. I just so happen to have a few tomatoes sitting on my counter that I need to use ASAP. Done! I love fresh pico de gallo–it’s so easy and so much better than store bought! Thanks for the inspiration!

    Reply

  20. OH I wish I could eat Pico De Gallo! I would love it I am sure. My hubby orders it when we go to a restaurant and it smells so good! This looks like such a good recipe!

    Reply

  27. I love homemade pico do gallo, but it gives me wicked heartburn these days, so I have to eat it sparingly.

    Reply