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Old 04-08-2007, 01:45 AM   #11
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For my salads I always chose firm tomatos. I like the liquid inside, but usually remove about half of it, otherwise the salad will be too watery.

First I cut the tomatoes in half and remove some seeds/liquid and then I either slice them very thinly (if I'm making a Greek type of salad of sliced tomatoes, sliced onions, feta cheese and some oregano), or cut them into wedges for a tossed salad.

Also, I try to cut down on the amount of vinegar or lemon depending on how much liquid I added from the tomatoes.

If you are making "pico de gallo" it's good to completely remove the seeds/water before chopping the tomatoes

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