Best 2 Thai Basil Tomato Salad Recipes

**Thai Basil Tomato Salad: A Symphony of Flavors and Textures**

Indulge in the vibrant and refreshing flavors of Thai basil tomato salad, a culinary masterpiece that tantalizes the taste buds with its harmonious blend of sweet, sour, salty, and spicy notes. This delectable salad showcases the perfect balance between juicy, sun-ripened tomatoes, aromatic Thai basil leaves, and a tangy dressing that awakens the senses.

This Thai basil tomato salad recipe offers a delightful combination of textures, with crisp and refreshing tomatoes providing a delightful contrast to the tender basil leaves. The addition of crunchy shallots and roasted peanuts adds an extra layer of texture and flavor, while the spicy kick of chili peppers adds a touch of heat.

For those seeking a vegan or gluten-free option, this recipe has you covered. With simple substitutions and a few tweaks, you can easily transform this dish into a plant-based and gluten-free delight.

Whether you're a seasoned chef or a home cook looking for a quick and easy meal, this Thai basil tomato salad recipe is sure to impress. It's the perfect side dish to accompany grilled meats or seafood, or a standalone lunch or dinner option.

So gather your ingredients, sharpen your knives, and embark on a culinary journey to Thailand with this exquisite Thai basil tomato salad. Let the zesty flavors dance on your palate and experience the harmonious blend of sweet, sour, salty, and spicy in every bite.

Here are our top 2 tried and tested recipes!

GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING

Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

8 large ears corn
Kitchen twine
1 small or 1/2 large red onion, finely chopped
2 cups grape tomatoes, quartered lengthwise
4 to 5 large Thai basil leaves, roughly chopped
Kosher salt and freshly cracked black pepper
1/2 cup chopped Thai basil leaves
1/2 cup chopped cilantro leaves
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon honey
2 teaspoons freshly grated ginger
1 teaspoon lime zest
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup canola oil

Steps:

Preheat a grill to medium-high heat.
Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.

THAI BASIL-TOMATO SALAD

Thai Basil-Tomato Salad image

Provided by Ming Tsai

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons dijon mustard
Juice of 1 lemon
1/2 cup extra virgin olive oil
4 large ripe tomatoes, mixed colors, 1 inch large dice
1 small red onion, 1/4 inch dice
1 cup picked thai basil leaves
Salt and black pepper to taste

Steps:

In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves.

Tips:

Choose ripe and flavorful tomatoes. Look for tomatoes that are deep red in color and have a slight give when you gently squeeze them.
Use fresh basil. Fresh basil has a more intense flavor than dried basil. If you can't find fresh basil, you can substitute 1 tablespoon of dried basil for every 1/4 cup of fresh basil.
Use a good quality fish sauce. Fish sauce is a key ingredient in Thai cuisine. Look for a fish sauce that is made with anchovies and salt. Avoid fish sauces that are made with other ingredients, such as sugar or MSG.
Don't be afraid to adjust the seasonings to your taste. This recipe is a starting point. You can add more or less fish sauce, lime juice, or sugar to taste.

Conclusion:

Thai basil tomato salad is a refreshing and flavorful salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. Serve it as a side dish or as a light lunch or dinner.