Part relish and part salad, this tangy dish is one of the innumerable variations on the theme of tomato and onion salad found wherever meat or fish are cooked on a grill. As elsewhere in this book, I offer a range of peppers.
The salad can be served immediately, but it will taste better if you let it stand for fifteen or twenty minutes, so the flavors have a chance to blend. Be sure to reseason the salad just before serving. Serve it with the Sri Lankan satés or any of the Indian ta