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Thai Tomato Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Thai Tomato Salad 3

Thai Tomato Salad 3 is a staple at home tables across Thailand, prepared with the casual precision that only a seasoned home cook can offer. This salad is the embodiment of simplicity, where tomatoes and cucumbers are dressed with olive oil and a squeeze of lemon juice. It's a dish that finds its place at the table during any meal, effortlessly bridging the gap between courses.

The salad should be a vibrant mix of flavors—juicy tomatoes, crisp cucumber, and the bright tang of lemon balanced by a generous drizzle of olive oil. Salt is added by instinct, enhancing the natural sweetness of the tomatoes. Fresh herbs weave through the dish, adding a fragrant finish that makes each bite refreshing and full of life.

Ingredients

  • 3tomatoes
  • 1cucumber
  • 80 mlolive oil
  • lemonjuiced
  • herbs — chopped
  • to tastefine sea salt

Method

  1. Start by washing 3 tomatoes and 1 cucumber thoroughly under cold running water. Pat them dry with a clean kitchen towel. Slice the tomatoes into thin wedges and the cucumber into thin rounds. Arrange them in a large mixing bowl, ensuring they are evenly distributed.
  2. Prepare the dressing by combining 80 ml of olive oil and the juice of one lemon in a small bowl. Whisk them together until they are well emulsified. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The dressing should have a balanced, tangy flavor with a hint of saltiness.
  3. Pour the dressing over the sliced tomatoes and cucumber in the mixing bowl. Use a large spoon or salad tongs to toss the salad gently. The goal is to coat the vegetables evenly with the dressing while keeping the tomato wedges and cucumber rounds intact.
  4. Chop a handful of fresh herbs, such as cilantro or basil, and sprinkle them over the salad. Toss the salad gently once more to distribute the herbs throughout. The herbs should add a fresh, aromatic note to the dish.
  5. Transfer the salad to a serving platter or individual plates. Serve immediately with crusty bread on the side, allowing diners to enjoy the salad's vibrant flavors and textures while they are at their peak.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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