This makes a wonderful topping for soups, green salad, and especially egg dishes, such as scrambled eggs and omelets.
Clean the green onions and the cilantro.
Trim the root ends from the onions, and chop both the green and white parts of the green onion.
Cut off the bottom half inch from the cilantro stems and discard any yellowing or brown leaves. Chop all the cilantro, leaves and stems.
Combine cilantro and green onions in a 2-quart bowl. Add tomatoes. Toss gently to combine.