Melanesian Tomato and Coconut Salad

Ingredients

In this adaptation of the Italian Checca, we have incorporated Melanesian flavors and ingredients to create a unique fusion dish. While the original Checca uses basil and olive oil, we have replaced them with lime and ginger dressing to give it a tropical twist. Additionally, we have added grated coconut to enhance the creaminess and texture of the salad, which is not present in the original recipe. We alse have the original recipe for Checca, so you can check it out.

• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 cup (240ml) grated coconut 1 cup (240ml) grated coconut
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 green chili, finely chopped 1 green chili, finely chopped
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• Salt, to taste Salt, to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the diced tomatoes, grated coconut, sliced red onion, and chopped green chili.
2. 2.
   In a separate small bowl, whisk together the lime juice, grated ginger, and salt.
3. 3.
   Pour the lime and ginger dressing over the tomato and coconut mixture. Toss gently to combine.
4. 4.
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Grated coconut — Use fresh grated coconut for the best flavor and texture. If fresh coconut is not available, you can use unsweetened desiccated coconut as a substitute.

Tips & Tricks

• For a spicier version, add more green chilies or include some finely chopped red chilies.
• Adjust the lime juice and ginger according to your taste preferences. Add more if you prefer a tangier flavor.
• Serve the salad chilled for a refreshing experience.

Serving advice

Serve the Melanesian Tomato and Coconut Salad as a side dish alongside grilled fish or roasted chicken. It also pairs well with rice dishes or can be enjoyed on its own as a light and refreshing appetizer.

Presentation advice

Present the salad in a shallow bowl or on a platter, allowing the vibrant colors of the tomatoes and coconut to shine through. Garnish with fresh cilantro leaves for an added touch of green.