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.
Sunset AUGUST 2007
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.
Note: Nutritional analysis is per serving.
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