2 pounds tomatoes
1 large mild green chile, such as poblano
3 tablespoons olive oil
2 tablespoons lime juice
About 1/2 tsp. salt
1/4 teaspoon dry mustard
1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl.
2. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.
3. In a small bowl, whisk together olive oil, lime juice, 1/2 tsp. salt, and mustard until emulsified.
4. Drizzle dressing over tomatoes and chiles and toss gently to combine. Serve at room temperature.