Heirloom Tomato Salsa

This salsa, a rough mix of vine-ripe tomatoes, white onion, and cilantro, is so simple and bright that it enhances the flavor of the most delicate of proteins, like fish, perfectly without overpowering it. Also, try it on top of my Anytime Hoppin’ John.

2  heirloom tomatoes (about 1 pound), cored and chopped

2  tablespoons diced white onion

2  tablespoons chopped fresh cilantro

Juice of 1 lime

1  tablespoon extra-virgin olive oil

Sea salt and freshly ground black pepper

1. Combine the tomatoes, onion, cilantro, lime juice, and olive oil in a bowl, season with salt and pepper to taste, and stir to mix. The salsa can be made up to 2 days in advance and refrigerated in an airtight container until ready to serve.