Tomato Salad with Chile and Lime

[Guest guest]

Tomato Salad with Chile and Lime

 

2 lbs. tomatoes

1 large mild green chile, such as poblano

3 tbsps. olive oil

2 tbsps. lime juice

about 1/2 tsp. salt

1/4 tsp. dry mustard

 

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.

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

aside.

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

mustard until emulsified.

Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more

salt to taste if you like. Serve at room temperature.

Makes 6 to 8 servings.

Calories 72, Fat 1.1 g, Carbs 8 g, Sodium 155 mg, Fiber 1.5 g.