Thai Tomato Salad with lemon basil
Imagine insalata di pomodori, Italian tomato salad, with a Thai twist and this is the result. Lemon basil can be difficult to source, but if you can't find it try using lemon balm. Failing that, use Thai or Italian basil. This salad can be consumed immediately, but it is recommended to let it macerate for 15-30 minutes. "Thai style," beyond the dressing, also indicates this is suitable alongside jasmine rice. The salad also works, however, as a salad to accompany a mezze spread or any main.
Servings: 1 bowl
Ingredients
- Pinch of salt plus more, to taste
- 1 small clove garlic
- 1 bird's eye chilli
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- ½-1 teaspoon sugar
- 1 heaped cup 1-2 centimetre diced tomato ½ inch to 1 inch
- 1 heaped tablespoon sliced shallot
- handful lemon basil
- 1 tablespoon sliced long coriander or roughly chopped coriander
- Glug or two extra virgin olive oil garlic oil, or shallot oil (optional but recommended)
Instructions
- Use a pestle and mortar to roughly pound the salt, garlic, and chilli. Don't worry about a smooth paste. If you don't have a pestle and mortar, smash the garlic and finely mince it; slice the chillies finely.
- Combine the above mixture with the lime juice, soy sauce, and sugar in a medium sized bowl.
- Add the tomatoes, shallot, lemon basil, and coriander. Stir or massage tomatoes with your hands to ensure dressing uniformly coats. Dish up and serve with a pinch or two of salt sprinkled over and glug or two of oil on top. Allow to macerate for 15-30 minutes and serve with jasmine rice or as a salad with any main.