Fresh Tomato-Lemon Salsa

• 2 medium summer tomatoes, seeded, chopped in 1/3-inch pieces (about 2 cups)
• 1/2 cup finely diced red onion
• 1/4 teaspoon coarse sea salt
• 1 wedge (lengthwise quarter) of a large lemon
• 1 tablespoon balsamic vinegar
• 2 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons finely chopped fresh chives or Italian parsley

1. Toss the chopped tomatoes in a bowl with the red onion and the salt.
2. Trim the ends of the lemon wedge and pick out any seeds.
3. Lay it on one of its flat sides and slice the wedge lengthwise thinly, then crosswise.
4. Let the slivers of lemon fall apart, and slice or chop any long pieces into short bits.
5. Scrape all the lemon into the bowl, and toss with the tomatoes.
6. Then toss with the vinegar, oil, and chopped herbs.
7. Spread the marinade over grilled tuna rollatini, or serve as a condiment for other grilled or steamed seafood.

summer tomatoes, red onion, coarse sea salt, quarter, balsamic vinegar, extravirgin olive oil, fresh chives

Taken from www.epicurious.com/recipes/food/views/fresh-tomato-lemon-salsa-384517 (may not work)