In a small mixing bowl, whisk ¼ cup Kewpie mayo with 2 Tbsp This Little Goat went to Yucatán sauce. Set aside. Cut the tomatoes into 1-2 inch chunks. Add to a mixing bowl and gently toss with a drizzle each of olive oil and This Little Goat went to Yucatan sauce until coated. Season with a pinch of kosher salt. Transfer to a serving bowl and drizzle all over with Yucatán mayo. Top with torn leaves of fresh cilantro and a sprinkle of This Little Goat went to Mexico everything crunch, if desired.