Annabelle Breakey
YieldsMakes 8 servings
This salad pleasantly reminds us of fresh salsa, and wouldn't be out of place on a Mexican-themed buffet or on the table with beef fajitas or pork or shrimp tacos. Prep Time: 25 minutes.

How to Make It

Step 1
1

Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl.

Step 2
2

Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.

Step 3
3

In a small bowl, whisk together olive oil, lime juice, 1/2 tsp. salt, and mustard until emulsified.

Step 4
4

Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 2 pounds tomatoes
 1 large mild green chile, such as poblano
 3 tablespoons olive oil
 2 tablespoons lime juice
  About 1/2 tsp. salt
 1/4 teaspoon dry mustard

Directions

Step 1
1

Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl.

Step 2
2

Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.

Step 3
3

In a small bowl, whisk together olive oil, lime juice, 1/2 tsp. salt, and mustard until emulsified.

Step 4
4

Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.

Step 5
5

Note: Nutritional analysis is per serving.

Tomato Salad with Chile and Lime