Tomatoes and Cheese, Redux

Tired of tomato-basil-mozzarella yet?

Probably not.  It's only August 15th, after all.

BUT, if you want a twist, take a walk to the garden with me. 

Pick a half dozen tomatoes, a couple of jalapeno peppers, and a green bell pepper if you have one.

Go to the kitchen.  Wipe or rinse off the bounty.

Open your fridge, get out a hunk of leftover pepper-jack cheese.

Dice the tomatoes, the cheese, the bell pepper, and then mince up the jalapeno.  Dump it all into a bowl, add some red wine vinegar, a splash of olive oil, salt, pepper, and a teensy pinch of sugar.  Squeeze half a lime over the whole mess.

Let it sit and juice on the counter for a bit before dinner.