Indian-Style Tomato Salad

I was originally going to make a tomato soup for this month's No Croutons Required, but eager for Spring, I decided to make this fresh and spicy Indian-style Tomato Salad instead. If only eating salads could bring about a quick change in the weather.

Holler has added a fun twist to the challenge this month. It was her birthday earlier in the month, so for this special birthday edition, Holler has asked participants to come up with a birthday menu that includes their entry for April. I would love to cook a special meal for Holler, but as she lives on the other side of the globe, this hasn't yet been possible, though it was fun thinking up a special dinner for my treasured friend. Maybe someday I'll get to cook for Holler.

Without further ado, here is my birthday menu.

Every special gathering calls out for appetizers, so for starters, I would serve Olive Tapenade,
Wild Mushroom Tapas Served on Crusty Bread with Goat's Cheese and
Whole Meal Biscuits

For the first course, my Indian-Style Tomato Salad and
Vegetarian Mulligatawny Soup

For the main component of the meal, Mushroom Pulao Rice,
Mung Beans with Paneer Cheese and
Paratha with Sweet Potato and Potato Filling

And for dessert, Frozen Mango Lime Lassi,
Jalapeno Cheddar Shortbread and
Peanut Butter Chocolate Squares

Of course, the entire meal is served with some robust red wine.

Indian-Style Tomato Salad

For the salad:

3 medium-large tomatoes, chopped into chunks
1/2 cup of corn kernels
2-3 jalapeno peppers, sliced into strips
1/4 cup of fresh parsley, coarsely chopped

For the dressing:

1 shallot, sliced into strips
1/2 - 1 teaspoon of fresh ginger, sliced into very thin strips
juice from one lime
1/4 cup of olive oil
a splash of balsamic vinegar
2/3 teaspoon of chat masala
sea salt and freshly cracked black pepper to taste

Combine the ingredients for the salad in a medium bowl.

In a small bowl, whisk together the ingredients for the dressing. Pour over the salad and toss.

Serves 4 as a side dish.

More salad's from Lisa's Vegetarian Kitchen:
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Greek Salad
Kidney Bean Salad