Recipe Courtesy of Chef Neelam Batra Makes 6 to 8 servings 1 large, firm vine-ripened tomato, finely chopped 1 small seedless cucumber, such as Armenian or Japanese, finely chopped 4 to 5 scallions, white parts only, thinly sliced 1 cup finely chopped fresh cilantro, including soft stems 2 tsp. chaa[...]