Ingredients

• 1 scallion, thinly sliced
• 2 tbsp red wine vinegar
• 2 Persian cucumbers, peeled and cut into bite-size pieces
• 1 small garlic clove, minced
• 3 large heirloom tomatoes, cored and cut into small wedges
• 1/4 cup fresh lime juice
• 2 tbsp evoo
• Kosher salt, freshly ground pepper
• 2 tbsp chives, cut into 1-inch pieces
• 2 tbsp dill with tender stems and blossoms, cut into 1-inch pieces (we went a little lighter)
• 1/2 cup fresh cilantro leaves with tender stems, chopped
• 1/2 cup fresh flat-leaf parsley leaves with tender stems, chopped (we went a little lighter)
• 2 tbsp fresh tarragon leaves