2 lb ripe tomatoes
1 large mild green chile, such as poblano
3 T. olive oil
2 T. fresh lime juice
1/2 tsp. salt, plus more to taste
¼ tsp. dry mustard

Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or squeeze them out) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside. In a small bowl, whisk together oil, lime juice, salt, and mustard until emulsified. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.