Name: Tomato Salsa
Yield: Makes 3 to 4 Cups; Serves 6 to 8
Cuisine: Argentina
Ingredients: 2 large ripe tomatoes (about 1 pound), cored and seeded (see box), then cut into ¼-inch dice; 1 sweet onion, such as Vidalia or Walla Walla, cut into ¼-inch dice; Salt and freshly ground black pepper; 3 tablespoons fresh flat-leaf parsley; 2 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar, or more to taste; 1 medium-size green bell pepper, cored, seeded, and cut into ¼-inch dice; 1 teaspoon dried oregano