Three Tomato Salsa

Summer brings the best selection of tomatoes local and imported. Make the most of the varied colours and flavours while you can.

4-6 Portions as a dip
Prep: 15 minutes



  • 3 large plum tomatoes, diced
  • 3 large yellow tomatoes, diced
  • 3 large green tomatoes, diced
  • half a small cucumber, diced
  • 2 spring onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 large red, green and yellow chilli dessedded and finely chopped
  • juice of 1 lime
  • 3 tbsp virgin olive oil
  • 1 tbsp caster sugar
  • 1 tsp salt

To Serve

  • deep fried flour tortilla quarters, tossed in smoked paprika and salt
  • or corn chips


  1. Salsa: Place all the ingredients in a bowl and mix them together until combined. Set the salsa aside fro 30 minutes before serving. The salsa is best served in 1-2 hours after preparing but can be made up to a day in advance and refrigerated then brought to room temperature before serving.
  2. To Serve: Serve the salsa with deep fried tortilla wedges or corn chips.