This recipe combines all the flavors of your favorite Mexican ingredients into a zesty salad that will honor any Mexican dish that it is served with it. The red, green and yellow colors are vibrant on the plate and when served with your favorite spicy Mexican dishes, this salad will round out the meal. The best part is you don't even have to roast the chilies first!

Zesty Green Chile and Tomato Salad

6 vine ripened tomatoes
2 large green chilies, such as Anaheim or Hatch
1 yellow bell pepper
1 cucumber
1/2 small onion, diced
1/4 C olive oil
2 T lime juice
1 T oregano
pinch of salt
1/4 t pepper
2 T vinegar
1 T chopped cilantro leaves
1/4 t additional salt

Remove the stem area of the tomato. Then cut the tomatoes into quarters, then into eighths. Use a spoon or your fingers to remove the seeds. Set the pieces on a paper towel to drain. Peel the cucumber and slice into 1/4 inch thick rounds. Lay them on top of paper towels and sprinkle with 1/4 t of salt. Cut the top off of each chile. Cut the chile in half lengthwise, and remove seeds and veins. Finely dice the flesh into small pieces. In a separate bowl, whisk together the oil, vinegar, lime juice, cilantro, oregano, salt and pepper. Place tomatoes, onions, cucumbers and chilies into a salad bowl and drizzle dressing on top. Toss to coat. 6 servings.

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