Bloody Caesar Tomato Salad

  • serves 6
Anna Olson
Anna Olson

Need a nice partner to grilled shrimp, fish or chicken? This salad is a step beyond the expected. All the flavours you love in the classic patio-sipping Caesar drink works wonderfully here with ripe, summer tomatoes.Photo by Michael Olson. Adapted from 'In the Kitchen with Anna' (Whitecap Books), 2008

112 Ratings
Directions for: Bloody Caesar Tomato Salad


6 cup diced ripe tomatoes, cut into wedges (use an assortment of colours and sizes)

3 Tbsp fresh lime juice

1 clove minced garlic

¼ cup minced red onion

1 cup finely diced celery

½ cup diced cucumber

2 tsp celery salt

1 Tbsp prepared horseradish

3 dash Worschestershire sauce

1 dash Tabasco sauce

salt and ground black pepper


1. Toss the tomato, lime juice and garlic, then cover and let sit 30 minutes.

2. Strain liquid from the tomatoes into a small pot and reduce to 2 Tbsp. Add this reduction back to the tomatoes and toss with the onion, celery, cucumber, celery salt, horseradish, Worschestershire sauce and Tabasco. Season to taste and chill until ready to serve.

See more: Salad, Quick and Easy, Lunch, Snack, Dinner, Appetizer

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