Tomato Kuchumber

By Heather Carlucci-Rodriguez

Serves 4-6

12 ounces cherry tomatoes
6 pickled ramps
1 green thai chili
1 tablespoon lemon juice or dried mango powder (amchoor)
salt and pepper to taste
2 tablespoons chopped cilantro

Quarter tomatoes and put in serving bowl. Cut ramps diagonally into long thin slices. Sprinkle onions and chili over tomatoes and mix together. Sprinkle vegetables with lemon juice, salt, salt and pepper and
refrigerate for 30 minutes.

Chef’s Quote: This is a great recipe for the tomato season. It utilizes the pickled ramps and is a wonderful accompaniment for meats as well as fish.