Philippine Tomato Salad

A girlfriend of our family is from the Philippine islands and her mom showed us this recipe many years ago. While we call it “Philippine Tomato Salad,” she never told us the correct name. This is simple to make, taste great and goes well as a side dish with fish, Chicken or Steak served on the same plate taking advantage of the juice to augment main course.

Ingredients:

• 6 Whole Tomatoes (fresh)
• 3 to 4 Jalapeños
• 1 Purple Onion
• ¼ to ½ Cup Soy Sauce

First wash everything well, chop tomatoes in half and then into wedges, place into a large salad bowl like pictures below. Dice purple onion and toss over the tomatoes in same bowl. Dice up the Jalapeño peppers with seeds and membrane (you can remove some seeds but the membrane is needed even if it falls off the small diced pieces), toss into same bowl. We do the Soy Sauce by eye, don’t use too much but roughly between ¼ to ½ Cup depending on the size of tomatoes. Now mix up (stir) all the ingredients in bowl making sure the soy coats everything well. Put a lid over salad bowl and place salad in fridge for 1 hour to cool, this allows the tomatoes to release their juice which adds to overall flavor. Before serving mix Tomato Salad again with juices in bottom of bowl. Some people like to strain off some of the extra juice but we love it as is and I would recommend trying it juicy, enjoy!

Picked a few fresh pods today just to make salad for dinner.


Chop tomato in half, then into four wedges, purple onion is diced and so are the Jalapeños.


All placed into a large salad bowl.


Use your favorite brand of soy sauce and pour over all ingredients.


Looks like this picture.


If you look to bottom of bowl there should be 1/4 to 1/2 inch of soy in the bottom.


Once done, looks like this below, place in fridge for 1 hour to chill and allow tomatoes to bleed additional juice into salad.


Finished salad served.


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