• 2 pound tomatoes
• 1 piece large mild green chile, such as poblano
• 3 tablespoon olive oil
• 2 tablespoon lime juice
• 1/2 tablespoon salt
• 1/4 teaspoons dry mustard

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.