Ingredients
- 1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges
- 4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
- 1 green chili pepper, finely minced
- 3 tablespoons cilantro or parsley, very finely minced
- 2 tablespoons olive oil
- Salt and freshly ground pepper to taste
Preparation
Place the tomatoes in a bowl or on a platter. Combine the remaining ingredients and toss with the tomatoes. Serve at once or chill and serve. The salad will keep for 2 to 3 hours in the refrigerator.
