Tomato Salad with Scallions
For the dressing: Trim scallions and cut into thin rings. Peel garlic and cut into thin slices. Remove the stems from chile pepper and cut into rings, taking care to remove the seeds. Finely chop lemongrass finely chop. Place soy sauce and vinegar in a bowl with salt, pepper and sugar to taste and stir until the salt has dissolved. Whisk in the oil. Stir in half the scallions and all of the garlic, chile pepper and lemongrass.
Rinse yellow tomatoes, remove stem ends and cut into 0.5 cm (approximately 1/4-inch) thick slices. Rinse the orange tomatoes, cut into quarters, remove stems and seeds and cut into small cubes. Arrange tomato slices and cubes on plates, drizzle with dressing, sprinkle with the remaining scallions and garnish with basil.