Fresh Green Tomato Salad (Zesty Herb Twist)

This easy green tomato salad is perfect for using them up. It’s tasty and a great way to enjoy your tomatoes before summer ends. Green tomatoes taste tangy, different from ripe ones. We’ve mixed them with a zesty dressing and crunchy veggies like cucumber and fennel to bring out their unique flavor.

This salad stays fresh if you make it ahead, so it’s great for picnics or BBQs. Serve it with grilled salmon or roast chicken for a yummy end-of-summer meal. Turn your green tomatoes into a tasty salad! Try our recipe—it’s a delicious way to celebrate the end of summer.

Canned Green Tomato Salad Recipe

Looking to try a tangy salad? Give this canned green tomato salad a shot! Just chop up canned green tomatoes, onions, bell peppers, and fresh herbs. Mix them with olive oil, lemon juice, salt, and pepper for added taste. You can also add diced cucumbers, crumbled feta cheese, or spicy jalapeños if you like. It's super simple and full of freshness! Enjoy it as a side dish or a light meal – either way, it's sure to please. Why not make a batch today and savor the deliciousness?

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine American

Servings 5

Calories 150 kcal

Equipment

• Cutting Board
• Knife
• Large pot

Ingredients

  

For Salad:

• 3 Green tomatoes thinly sliced into half moons
• ½ English Cucumber thinly sliced into half moons
• ½ White onion thinly sliced
• ½ bulb Fennel thinly sliced into half moons
• ¼ cup Celery leaves torn
• ¼ cup Cilantro chopped
• ¼ cup Mint chopped
• ¼ cup Sweet basil chopped
• 1 Green onion thinly sliced lengthwise
• Pomegranate seeds or any dried fruit for serving

For Dressing:

• 1 Clove Garlic minced
• ½ Serrano chile minced (seeds removed)
• 2 tbsp Tarragon vinegar or white wine vinegar
• 3 tbsp Extra virgin Olive oil
• 1 tsp Sugar
• 1 tsp Sea salt plus more for topping
• 1 tsp Dried mint
• ½ tsp Freshly ground black pepper

Instructions

 

• Mix all the dressing ingredients in a big bowl. Add the green tomatoes and gently mix them to soak up the flavors. Let them sit for 15-20 minutes.
• Add the rest of the salad ingredients to the bowl, except the pomegranate seeds, and toss everything together.
• Serve the salad in bowls and sprinkle each with pomegranate seeds.

Notes

• This salad stays fresh in the fridge for 3-4 days. It tastes even better on the 2nd or 3rd day as the veggies soak up the dressing. Make extra for quick snacks or sides.
• Great for parties! The green tomatoes stay crunchy for a few hours after making it, so you can prepare it ahead and enjoy your party.

Nutrition Facts:

Can I Eat Green Tomatoes Raw?

Yes! Sliced green tomatoes with a bit of salt taste good, like red ones. You can also soak them in vinegar or seasoning for more flavor.

What’s The Best Way to Save Green Tomatoes?

For canning, put sliced green tomatoes in jars and cover them with boiling water, leaving a bit of space at the top. Add some salt if you like. Process them in boiling water for 40-45 minutes. When you want to use them, drain the slices and cook them as you like.

Can You Use Green Tomatoes in a Salad?

Definitely! You can make a green tomato salad like the one mentioned here, or just add them to any salad for a tangy taste.

Try more of our recipes:

Egg Salad Recipe “Simple and Satisfying”! Broccoli Salad Recipe “Quick and Tasty” Taco Party Dip (Creamy & Crunchy)! Portillo’s Famous Chopped Salad (With a Flavor Burst!)