| 1 | Chop the tomatoes into inch dice. |
| 2 | Chop the scallions diagonally including three inches of green. |
| 3 | Place the oil, ginger, and cumin in a small skillet. |
| 4 | Cook over low heat for one minute, stirring constantly. |
| 5 | Scrape mixture in to a mixing bowl with a rubber spatula. |
| 6 | Add the tomatoes ( inch dice), cucumber, scallions, and garlic. |
| 7 | Stir well to combine. |
| 8 | And the remaining ingredients and fold gently to combine. |
| 9 | Adjust the seasonings. |
| 10 | Cover and refrigerate for at least one hour but no longer than three. |
| 11 | Stir well before serving |
