4 large ripe tomatoes
3 whole green onions, thinly sliced
1/4 cup finely chopped Italian parsley or coriander
3 crushed garlic cloves
2 tbsp. each of olive oil and freshly squeezed lemon or lime juice
1 tbsp. finely chopped hot pepper (optional) 
1/2 tsp. each of salt and freshly ground black pepper

Recipe from Chatelaine Cook Book
 

Slice tomatoes in half and remove seeds.  Finely chop.  (should measure about 3 cups)

Place in a bowl.  Stir in remaining ingredients.  Let stand 1 hour.  

Salsa can be refrigerated overnight, but it will lose texture.