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.

I strongly disliked tomatoes as a kid. To be fair, my exposure to them had mostly been in the form of mealy, out-of-season slices that made their way onto sandwiches and burgers. Once I began shopping at farmers markets and eating seasonally, I decided to give tomatoes a second chance. Now they’re one of my favorite things about summer! To showcase their sweetness I baked them up into a cobbler with coriander-spiced biscuits. Serve this alongside a cucumber-studded salad and you’ve got a lovely ode to summer.