Burmese tomato salad is a bold, bright toss of complementary colors and shapes with lively, vibrant flavors to match its appearance. Its tastes are sweet, salty, tangy, nutty, herbal and spicy—and the dish is a fantastic way to use garden-ripe tomatoes. Our version of the salad is an adaptation of a recipe from “The Rangoon Sisters” by London-based supper-club hosts and authors Amy Chung and Emily Chung. In numerous Burmese dishes, toasted chickpea flour brings its unique earthy, nutty flavor and adds some starchiness; it’s optional in our salad, but it lends a little richness while also helping to tie the elements together. If you wish to include it, toast the flour in a small, dry skillet over medium, stirring, until browned and fragrant, about two minutes, then transfer to a small bowl and cool. We use a mix of round tomatoes and cherry (or grape) tomatoes for varied shapes and textures.