Tomato and Shallot Salad

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