In a medium-size bowl, combine lime juice, lime zest, chili, garlic, and salt. Stir in parsley, cilantro, and scallions. Whisk in sweet chili sauce, fish sauce, and olive oil. Cover and refrigerate until chilled.
Place tomatoes in a large serving bowl or platter. Sprinkle microgreens and herbs on top. Season with kosher salt and pepper.
Drizzle tomato salad with herb salsa verde.