Yield
Makes 8 servings
Annabelle Breakey

How to Make It

Step 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

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

Step 3

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

Step 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

Note: Nutritional analysis is per serving.

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