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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.