Roughly chopped

After removing the roots, cut the greens into 4 to 5 cm (2 in.) width pieces.

Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.

Use the tip of a knife to carve out the stem, then cut into half horizontally. Cut the tomato vertically and horizontally into 1 to 1.5 cm. (0.5 in.) width pieces. If you want to remove the seeds, use your fingers to scoop these out after cutting in half horizontally.