HERBY TOMATO SALAD WITH TAMARIND-MAPLE DRESSING
Collect the juiciest, ripest tomatoes you can find for this salad (the sweeter and fruitier, the better), which is amplified by an herby, piquant dressing. Start with cilantro, scallions, and Thai basil; perilla leaves lend a grassy, aniseed note. You can find them at Asian grocery stores or greenmarkets, but, if they're unavailable, substitute shiso or mint. Tamarind is very sour, too tart to enjoy on its own, but paired with a sweetener, such as maple syrup, honey or brown sugar, it sings with citrusy, smokey notes. Don't be afraid to add more maple, chile, salt or vinegar until you strike that harmonious sweet-sour balance. And, two final notes: If you're looking for a heartier salad, add 2 cups of cooked grains, like farro or quinoa, and feel free to use store-bought crispy fried shallots if tight on time.
Provided by Hetty McKinnon
Categories lunch, weekday, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Start the salad: Cut the tomatoes into different shapes - this creates different textures and visual interest - and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
- Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.
- Prepare the fried shallots: Add the oil and shallots to a medium saucepan, and place over low heat. Bring the oil to a simmer, stirring the shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of their cooking. (Don't let the shallots brown too much, as they will continue to cook after you take them out of the oil.)
- Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.
- Prepare the dressing: Whisk together all the ingredients.
- Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)
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Eliza Rose
[email protected]5 stars! This salad is amazing!
Arpa Sani
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. It's a delicious and refreshing salad that I'll be making again and again.
samsalibo121
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's packed with vitamins, minerals, and antioxidants.
Ayesha Ayesha
[email protected]I love that this salad is so versatile. I've served it as a side dish, a main course, and even as a topping for grilled chicken. It's always a crowd-pleaser.
Nurul Haque
[email protected]This salad is a great way to use up ripe summer tomatoes. I used a variety of heirloom tomatoes and the different colors and flavors made the salad even more special.
Koolboy Tarik
[email protected]I added some crumbled goat cheese to my salad and it took it to the next level. The creamy texture and tangy flavor paired perfectly with the tomatoes and dressing.
voli
[email protected]I followed the recipe exactly and the salad turned out perfectly. The dressing is just the right amount of tangy and sweet, and the tomatoes are juicy and flavorful.
LARA Gamingtamil
[email protected]I made this salad for a potluck and it was a hit! Everyone raved about the unique flavors and the beautiful presentation.
Sandra Taylor
[email protected]This salad is not only delicious, but also incredibly easy to make. I had it ready in less than 30 minutes, which is a huge plus for busy weeknights.
Md Asmaul Asmaul
[email protected]I was skeptical about the tamarind-maple dressing at first, but I was pleasantly surprised by how well it worked with the tomatoes. The tanginess of the tamarind and the sweetness of the maple syrup balanced each other out perfectly.
Shafie Khan
[email protected]I've tried many tomato salads before, but this one stands out with its unique tamarind-maple dressing. It adds a wonderful depth of flavor that perfectly complements the fresh tomatoes.
Shahsaud Khan
[email protected]This salad is a delightful burst of flavors and textures! The combination of sweet, tangy, and herbaceous notes is simply irresistible. I especially loved the contrast between the juicy tomatoes and the crispy shallots.