I’ve often found the most enjoyable way to eat sun-ripened summer tomatoes is raw. Whether in salads or thickly sliced and laid atop toast, their sweetness doesn’t need much adornment. This salad is my take on the quintessential tomato and onion salad. The quick-pickled shallots and green coriander seed add a tangy depth of flavor that pairs well with the natural sweetness of the tomatoes.