This recipe is a big hit with my whole extended family. We have several family members who typically never allow a fresh cut tomato to touch their lips, yet those same folks forget their tomato aversion whenever they eat this pico.
We most commonly serve this pico on tacos, but it also performs well as a colorful dip alongside corn tortilla chips. —Tezo
bunches of scallions
packets of fresh basil
can of black olives (optional)
red wine vinegar
kosher salt & black pepper, to taste
In This Recipe
Dice tomatoes, onion, scallions, and basil, and toss with remaining ingredients. Allow to sit in fridge for an hour before eating, for best infusion of flavors.