4 medium ripe beefsteak or heirloom tomatoes, seeded and diced
One 4 1/2-ounce can diced green chiles
One 4 1/2-ounce can chopped black olives
1/2 bunch scallions, thinly sliced
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 clove garlic, minced
1 to 2 teaspoons finely chopped fresh basil or 1/2 teaspoon dried
1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Adapted from "Around the Table" by Martina McBride © William Morrow Cookbooks 2014. Provided courtesy of Martina McBride. All rights reserved.
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