With tomato season on the wane, we’ve retired the heirloom tomato salad. Filling its slot on the menu is Matt’s riff on the classic chopped salad. There are countless versions of chopped salads. The common denominator is that all the elements are chopped into relatively small pieces. Ours features little gems, beets, radishes, avocado, carrots and goat feta – all topped with a tangy cilantro-yogurt vinaigrette.