This Little Goat went to Yucatán Heirloom Tomato Salad

Yucatán Heirloom Tomato Salad

yield: 4 side servings

time: 10 minutes

active time: 10 minutes


1/4 cup kewpie mayo (or regular mayo if unable to find kewpie)

3 tbsp this little goat went to yucatán, divided

3-4 large heirloom tomatoes 

extra-virgin olive oil

kosher salt 

1/4 cup fresh cilantro leaves 

this little goat went to mexico everything crunch, for topping (optional)


In a small mixing bowl, whisk ¼ cup Kewpie mayo with 2 Tbsp This Little Goat went to Yucatán sauce. Set aside.

Cut the tomatoes into 1-2 inch chunks. Add to a mixing bowl and gently toss with a drizzle each of olive oil and This Little Goat went to Yucatan sauce until coated. Season with a pinch of kosher salt.

Transfer to a serving bowl and drizzle all over with Yucatán mayo. Top with torn leaves of fresh cilantro and a sprinkle of This Little Goat went to Mexico everything crunch, if desired.

Back to blog