Wash and dice 2-3 ripe tomatoes, finely chop 1 jalapeño, slice 0.5 red onion, and roughly chop parsley and cilantro. Combine in a large mixing bowl.

Sprinkle the vegetable mixture with 0.5 teaspoon of salt and pepper; toss gently until mixed.

In a medium bowl or mason jar, combine 3 tablespoons of olive oil and juice of 1 lime; whisk or shake until well mixed.

Pour the dressing over the vegetable mixture and gently toss until evenly coated.

Cover the bowl and let the salad rest at room temperature for 1-3 hours.

Toss again before serving; enjoy chilled or at room temperature.