Mexican cooks typically boil or roast tomatillos for tart sauces like salsa verde, but Daniel Orr likes to cut them up raw for salads. Cherry tomatoes can be added for sweetness and color. More Terrific Salads
Pat the sun-dried tomatoes with paper towels and coarsely chop them. Transfer to a large bowl and add the tomatillos, jalapeño, ginger, garlic, olive oil and lemon juice and toss gently. Season with salt and pepper and let stand for 15 minutes or for up to 4 hours. Just before serving, add the cilantro.