- 4 large heirloom tomatoes (3 to 4 pounds), cored and chopped
- ½ teaspoon salt
- 2 salted duck eggs, peeled and cut into wedges
- ½ small red onion or 1 shallot, minced
- 2 tablespoons rice vinegar or sugarcane vinegar
- 2 tablespoons chopped garlic chives or 1 tablespoon chopped scallions
- 2 teaspoons chopped fresh cilantro
- Place the tomatoes in a large bowl and sprinkle them with the salt.
- Add the duck eggs, red onion, and vinegar, and toss together to combine.
- Taste and add more salt and vinegar, if needed.
- Sprinkle the chopped chives and cilantro over the salad and serve at room temperature.