- In a small mixing bowl, whisk ¼ cup Kewpie mayo with 2 Tbsp Yucatan 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 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.