Onion and Tomato Salad (Salata Bonjon-e-Rhumi-e-Piaz — Afghanistan)

2 large tomatoes, thinly sliced
1 medium onion, thinly sliced
1 serrano chile, seeded and minced
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh cilantro

Alternate slices of tomatoes and onions on serving platter. Mix remaining ingredients except cilantro; spoon over vegetables. Sprinkle with cilantro. Cover and refrigerate at least 1 hour.

Yields 6 servings.