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Vietnamese Tomato Salad

Serves 4 to 6 Salad vegetarian, Salads

Vietnamese Tomato Salad

Vietnamese Tomato Salad is a staple at home tables across Vietnam, where its simplicity and colorful freshness make it a beloved dish. Often prepared when tomatoes are in season, this salad captures the essence of home cooking with its straightforward preparation and the personal touch of salt and oil, adjusted by the cook's intuition. It's not reserved for special occasions but is a regular feature in the everyday rhythm of family meals, shared and enjoyed casually.

When you take a bite, expect the juicy burst of ripe tomatoes mingling with the crispness of cucumber, all elevated by a generous drizzle of olive oil and a bright squeeze of lemon juice. Fine sea salt brings out the natural sweetness of the produce while fresh herbs add a fragrant finish. This salad is meant to be enjoyed immediately, capturing the freshness of its components and the warmth of home cooking.

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 to remove any dirt. Pat them dry with a clean kitchen towel. Slice the tomatoes into thin wedges, aiming for even sizes to ensure uniform flavor absorption. Peel the cucumber if desired, then slice it into thin rounds. Place the prepared vegetables in a large mixing bowl.
  2. In a small bowl, combine 80 ml of olive oil with the juice of one lemon. Whisk them together until the mixture is well emulsified. This will be your dressing, providing both flavor and a glossy finish to the salad. Season the dressing with fine sea salt to taste, keeping in mind that the salt should enhance the natural sweetness of the tomatoes.
  3. Pour the dressing over the sliced tomatoes and cucumber in the mixing bowl. Add a generous handful of your choice of fresh herbs, such as cilantro or mint, finely chopped to release their aroma. The herbs should complement the freshness of the salad without overpowering it.
  4. Using a large spoon or salad tongs, gently toss the salad to ensure each piece is lightly coated with the dressing. Be careful not to break the tomato wedges, as they should remain intact to provide a satisfying bite. The salad should appear glossy and well-mixed, with the herbs evenly distributed.
  5. Transfer the salad to a serving platter, arranging it attractively for the table. Serve immediately with fresh bread on the side, allowing diners to enjoy the vibrant flavors and contrasting textures. The salad should be consumed fresh to appreciate the crispness of the cucumber and the juiciness of the tomatoes.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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