This Thai tomato salad is a quick, fresh way to eat tomatoes beyond the usual Mediterranean flavours. It was inspired by a Thai tomato salad I had at Singburi in London, where the best bit was the tomatoey, dressing-filled juice at the bottom of the bowl. To make it, cut 500g of assorted tomatoes in different ways - slicing, quartering and halving them - so you get lots of different textures. Then toss them in my Thai-style dressing, made with lemongrass, ginger, garlic, chilli, lime, fish sauce and honey, with finely chopped chives and an extra teaspoon of honey to bring out the tomatoes’ sweetness. Serve it with rice and spoon all those juices over the top. It’s an easy summer side dish that goes well with grilled chicken, fish or prawns, and it’s ready in minutes. You’ll find the full dressing recipe in my Thai-style dressing post.
recipe
Servings:
6 as a side
Cook time:
10 minutes
Ingredients
500g assorted tomatoes
1 portion of Thai-Style Dressing
25g chives, finely chopped
1 tsp honey
Thai-style dressing
2 lemongrass stalks, finely chopped
2 tbsp finely chopped ginger
1 large garlic clove, finely chopped
1 tsp dried chilli
Juice of 2 limes
2 tbsp fish sauce
2 tbsp olive oil
1 tbsp honey
Method
1. Cut the tomatoes in a variety of ways - I like to slice, quarter and halve them.
2. Pour over the Thai dressing and mix through the finely chopped chives.
3. Add the honey and mix everything together. The tomatoes really benefit from that little extra touch of sweetness.
4. Serve with rice and make sure to spoon all those delicious tomatoey juices over the top."