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Tomato Salad with Chile and Lime

Annabelle Breakey
Yield Makes 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.


  • 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

Nutrition Information

  • calories 72
  • caloriesfromfat 68 %
  • protein 1.1 g
  • fat 5.4 g
  • satfat 0.7 g
  • carbohydrate 6 g
  • fiber 1.5 g
  • sodium 155 mg
  • cholesterol 0.0 mg

How to Make It

  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.

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

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

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

  5. Note: Nutritional analysis is per serving.