3 heirloom tomatoes, seeded and cut into 1/4 inch dice
1 small red onion, peeled and minced
1/2 jalapeno pepper, seeded and minced
3 sprigs of cilantro, chopped
3 leaves “backyard” basil, chopped
1/4 cup extra virgin olive oil
salt and pepper to taste
Combine all ingredients and allow flavors to infuse for at least 2 hours.
Recipe by: Chef Todd Gray, Equinox, Washington DC