- 3 large green tomatoes, cored, quartered and thinly sliced
- 1 small red onion, peeled, quartered and thinly sliced
- A handful each parsley and mint, about 1 cup loosely packed, chopped
- Salt and pepper
- Juice of 2 limes
- About 3 tablespoons extra-virgin olive oil (EVOO)
Combine all ingredients in shallow dish or bowl and let stand 20 minutes. Toss again to serve.