Thickly slice the Kumato®tomatoes. Arrange in a wide shallow ceramic or glass dish, slightly overlapping.
Combine the vinegar, sugar, mustard seeds, garlic and salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Pour the warm liquid over the Kumato® tomatoes. Cool to room temperature then cover and refrigerate for 1 hour.
Reserve 3 tablespoons of the pickling liquid. Carefully remove the tomatoes to a serving bowl or platter. Top with Qukes® and radish. Whisk the reserved pickling liquid and olive oil together. Spoon over the salad, scatter with micro herbs and serve.