Ingredients
8 oz tomatoes
1 zucchini
1 bell pepper
1/4 to 1/2 jalapeno pepper
1/4 bunch cilantro
1 tsp salt
1/2 tsp pepper
2 cloves garlic
1 tbsp fresh lemon juice
2-3 tbsp extra virgin olive oil
Method
Start with your tomatoes - dice 'em up for big tomatoes or quarter 'em if you have cherry tomatoes. I like to season them with a little salt, toss, and put them in a colander for a few minutes to remove excess water, but this step is optional. Peel, then cut zucchini in half lengthwise. Take a spoon, scrape the seeds, and put them in your compost. Give the zucchini a fine dice. Add to your mixing bowl. Dice bell pepper and add it to the bowl. If using a jalapeno, cut into quarters lengthwise. Put skin-side down on cutting board and carefully remove seeds and membrane. Finely dice half of the jalapeno, reserve other half for another use. Chop cilantro and place in the bowl. Finely dice garlic cloves.
Make your vinaigrette: in another small bowl, add 1 tsp salt, 1/2 tsp fresh ground black pepper, garlic, and lemon juice. Slowly whisk in the olive oil, then pour over the rest of ingredients. You can eat it right away, or let it sit in the fridge for a few hours. It will last for 3-4 days in the refrigerator.