Southeast Asian tomato salad from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 236) by Melissa Clark

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Accompaniments: Thai-style ground turkey with chiles and basil

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • caitmcg on July 13, 2020

    I recalled making this years ago and enjoying it, and I made it again not with tomatoes but with yellow watermelon I got from my CSA. This worked splendidly, and was a delicious take on savory watermelon salad. The two changes I made were to leave the sugar out of the dressing on account of watermelon’s sweetness, and using mint instead of cilantro.

  • Laura on August 12, 2014

    Pg. 236. I made this with red and yellow tomatoes and did add the sliced cucumber. I love all of the ingredients that went into this and it's definitely a different take on a fresh tomato salad. And it was quite good, and lovely as well. Still, I didn't love it as much as I do my usual tomato salad simply drizzled with EVOO, sprinkled with fleur de sel, pepper, and fresh basil. I'll stick with that from now on.

  • L.Nightshade on August 01, 2012

    I absolutely loved this salad! I alternated the sliced tomato with slices of English cucumber, poured the dressing over, and topped with the basil and cilantro. The flavors in the dressing are familiar, similar to marinades or dipping sauces for other Asian foods. They are absolutely splendid over the tomatoes and cucumbers. I'll definitely make this one again.

  • amraub on April 21, 2012

    Added cucumber per suggested variations. A nice alternative to the usual tomato and basil salad. Avocado also works wonderfully in this.

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