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Heirloom Tomato Pico de Gallo

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This heirloom tomato pico de gallo is a vibrant celebration of summer produce. By using a variety of heirloom tomatoes, you introduce a beautiful range of colours and a complex, sweet acidity that elevates this simple vegan salsa beyond the standard recipe. The combination of crisp red onion, fragrant coriander, and a hint of fresh chilli creates a balanced flavour profile that is both refreshing and bold.

As a versatile staple of Mexican-inspired cuisine, this salsa is naturally low in fat and packed with vitamins. It serves as an excellent healthy dip for entertaining or a zesty accompaniment to grilled proteins. For the best results, ensure you allow the mixture to marinate in the lime juice, which softens the onion and helps the savoury flavours meld together perfectly.

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Ingredients for Heirloom Tomato Pico de Gallo

  • 475ml heirloom tomatoes, seeded and chopped (about 4 medium tomatoes)

  • 1 small red onion

  • 1 chilli pepper seeds removed and minced

  • 1/4 cup chopped coriander

  • juice of 2 limes

  • 1/2 teaspoons kosher salt

How to make Heirloom Tomato Pico de Gallo

Combine all of the ingredients in a bowl.

Allow to sit for 30 minutes so flavours combine and serve as a dip with tortilla crisps or on top of grilled chicken or fish.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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