3 pints mixed small heirloom tomatoes, halved, quartered if large
¼ cup Quick-Pickled Chiles
1 garlic clove, finely grated
3 tablespoons fresh lemon juice
3 tablespoons olive oil
¼ teaspoon ground cardamom
Kosher salt, freshly ground pepper
¼ cup cilantro leaves with tender stems
Combine tomatoes and pickled chiles in a large bowl.
Whisk garlic, lemon juice, oil, and cardamom in a small bowl and pour over tomato mixture; toss to coat. Season with salt and a generous amount of pepper; top with cilantro.