4 medium ripe beefsteak or heirloom tomatoes, seeded and diced
1 4 1/2-oz can diced green chiles
1 4 1/2-oz can chopped black olives
½ bunch scallions, thinly sliced
2 Tbsp vegetable oil
1 Tbsp white wine vinegar
1 clove garlic, minced
1 – 2 tsp finely chopped fresh basil or 1/2 tsp dried
1 tsp finely chopped fresh oregano or 1/2 tsp dried
¾ tsp kosher salt
½ tsp freshly ground black pepper
1. Combine the tomatoes, chiles, olives, scallions, vegetable oil, vinegar, garlic, basil, oregano, salt and pepper in a bowl and chill at least 2 hours. Serve with tortilla chips.
Source and Credits
Adapted from “Around the Table” by Martina McBride © William Morrow Cookbooks 2014. Provided courtesy of Martina McBride. All rights reserved.