Mixed tomato and tangelo salad

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

  • 10 mins cooking
  • Serves 6
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Mixed tomato and tangelo salad
  • 2 medium green (unripe) tomatoes
  • 1 punnet yellow cherry tomatoes
  • 1 tangelo
  • 2 tablespoon extra virgin olive oil
  • 2 cloves garlic, finely sliced
  • 1 hot green chilli, thinly sliced
  • sea salt


Mixed tomato and tangelo salad
  • 1
    Slice green tomatoes and halve yellow ones.
  • 2
    Peel tangelo with a small, serrated knife, removing all the white pith, then slice into rounds and cut these in half.
  • 3
    Put tomatoes and tangelo slices in a bowl, drizzle with oil, scatter with garlic, green chilli and salt. Toss and serve.

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