Shirazi Salad
['1 medium spring onion, thinly sliced', '1/4 cup red wine vinegar', '1 pound Persian, Armenian, lemon, or English hothouse cucumbers, peeled, leaving alternating strips of peel, cut into bite-size pieces', '1 garlic clove, finely grated', '2-3 large heirloom tomatoes, sliced', '6 small red tomatoes, cut into wedges', '2 pints small cherry tomatoes, halved', '1/2 cup fresh lime juice, divided', '4 tablespoons extra-virgin olive oil, divided', 'Kosher salt, freshly ground pepper', '1/2 bunch chives, cut into 1" pieces', '1/4 bunch dill with tender stems and blossoms, cut into 1" pieces', '1 cup fresh cilantro leaves with tender stems', '1 cup fresh flat-leaf parsley leaves with tender stems', '1/4 cup fresh tarragon leaves']
Combine spring onion and vinegar in a small bowl; let sit 20 minutes. Drain.
Toss spring onion, cucumbers, garlic, all tomatoes, 1/4 cup lime juice, and 2 tablespoons oil in a large bowl; season with salt and pepper and toss gently with hands to coat. Transfer salad to a platter, reserving bowl.
Add herbs and remaining 1/4 cup lime juice and 2 tablespoons oil to reserved bowl; season with salt and pepper and toss to coat. Mound herb mixture over salad.
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