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Tomato Salad With Chile and Lime

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“Stashing this to use with a big bowl of multicolored (yellow, orange, red, white, green, black & striped) summer backyard tomatoes of all sizes. Found in Sunset - thanks! Plan to try with a nice Anaheim pepper or two first then will bump up to Serranos. Caliente olai!”
READY IN:
18mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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 teaspoons 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.

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