1pint cherry tomatoes or 2 or 3 slicers (about 12 ounces)
1 tablespoon fresh lemon juice, or more to taste
1 tablespoon olive oil
2 tablespoons minced red onion
1 tablespoon dried wakame
1 teaspoon minced garlic
Chopped fresh hot chile to taste (any color, any intensity)
Several fresh herb leaves (like basil, parsley, shiso, mint, or cilantro)
Salt and pepper (maybe)
Instructions
Trim and chop the tomatoes. Put them in a serving bowl and scrape in all the juices and seeds from the cutting board. Drizzle with 1 tablespoon each lemon juice and olive oil and stir.
Crumble the wakame in your palm until the biggest bits are the size of peppercorns. Scatter the seaweed into the bowl and stir. It will plump and soften quickly.
Chop the basil and add it with the garlic, chile, and basil. Stir a couple times and taste to see if you want salt, pepper, or more lemon juice or chile. Serve right away or refrigerate for up to a couple of hours.