Wash tomatoes. Core and dice into roughly 3/4-inch pieces to yield about 4 cups. Place diced tomatoes in a large mixing bowl and gently press with a spoon to release a little juice (but do not mash).

Slice onion

Peel and cut the red onion in half. Thinly slice one half across the grain, then chop into small pieces to measure about 1/2 cup. Add onion to the bowl with tomatoes.

Prep jalapeño

Stem the jalapeño. For medium heat, halve, remove seeds and white ribs, then finely dice. For more heat, leave some seeds. Add diced jalapeño to the tomato-onion mixture.

Add herbs

If using, roughly chop cilantro or parsley and add about 1/4 cup to the bowl. Toss gently to distribute.

House dressing & assembly

Make dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs white wine vinegar, 1 tbs fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, minced garlic, 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust salt, pepper, or vinegar/honey to balance acidity and sweetness.

Dress the salad

Pour about two-thirds of the dressing over the tomato mixture and gently toss to coat, taking care not to break up the tomatoes. Let sit at room temperature for 5–10 minutes to allow flavors to meld. Taste and add remaining dressing as needed.

Final seasoning

Adjust seasoning with additional salt, a grind of black pepper, or a splash more white wine vinegar if brighter acidity is desired. Serve immediately, or refrigerate up to 1 hour for chilled service. If refrigerated, bring to room temperature 10 minutes before serving for best flavor.