Herby Tomato Salad With Tamarind-Maple Dressing
Updated April 18, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2pounds mixed tomatoes, such as cherry, heirloom, Sungold or beefsteak
- Kosher salt and black pepper
- ½bunch cilantro, leaves picked and stalks finely chopped
- 1packed cup fresh basil leaves, preferably Thai
- 12perilla, shiso or mint leaves, finely chopped
- 2scallions, finely sliced
- ¾cup neutral oil, such as grapeseed or vegetable
- 4shallots, sliced into 1/16-inch-thick rounds
- Sea salt
- 4tablespoons tamarind concentrate
- 2tablespoons maple syrup
- 1tablespoon sesame oil
- 1tablespoon rice wine vinegar
- 1(1-inch) piece fresh ginger, grated
- 1garlic clove, grated
- ½teaspoon red-pepper flakes
- 1teaspoon sea salt
For the Salad
For the Fried Shallots
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
284 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 9 grams dietary fiber; 43 grams sugars; 5 grams protein; 817 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Start the salad: Cut the tomatoes into different shapes — this creates different textures and visual interest — and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
- Step 2
Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.
- Step 3
Prepare the fried shallots: Add oil and shallots to a medium saucepan, and place over low heat. Bring oil to a simmer, stirring shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of cooking. (They'll continue to cook after out of the oil.)
- Step 4
Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.
- Step 5
Prepare the dressing: Whisk together all the ingredients.
- Step 6
Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)
Private Notes
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Cooking Notes
Luann
I made this tonight to go with burgers. All the tomatoes were from my garden. The salad is delicious! Had to go to an Asian market to find the Tararind concentrate. I will definitely make it again. I can't understand why the shallots are sautéed in 3/4 cup of oil. I used about 3-4 tablespoons, and they came out perfectly. I used 1 T of the oil (left from the shallots) in the recipe. There is no need to use 3/4 cup.
Jana
Dear Pam: There are so many things in this world to be offended by. A tomato salad isn't one of them. Godspeed you on your way to a recipe that will bring you more joy and less indignation, leaving the rest of us to enjoy this one.
Gina Ruben
Tamarand can be replaced with lime juice mixed with brown sugar.
Zana V
Omg! This is soooo delicious!! I used tomatoes from my garden which is a big plus right off the bat. But all I had on hand was tamarind paste, so I had to press the dressing through a strainer to get all the weird fibrous bits out, but other than that, no troubles. And I did not have that perlita herb, so used mint. This is an amazingly delicious dish. One of the best this summer. I am seriously going to make it again TOMORROW!!
Lac
Perilla leaves are shiso leaves. (Shiso is the Japanese name for perilla.) They come in red or green versions. Thinking ahead to next summer, if you can locate some seeds, the plants are easy to grow, beautiful, and delightfully invasive.
Henny
It is much easier to “fry” shallots in the microwave—check at increasing shorter intervals to make sure the don’t burn. For 3 shallots use 1/2 c oil and total time should be 8-12 minutes.
Calabria
Incredible recipe! Loved adding cilantro and scallions. The tamarind was really complementary to all the other flavors - would cut back the maple syrup by 1/3.
lynn rogers
I’d use a dent canned or pre-prepped variety. Fresh-frying them can be awesome, but can also be nerve-wracking. Among other places, I buy them canned at TJ’s (no creepy additives) and keep ‘em on hand for things like this; good Asian grocery stores (featuring S. Asian foods), or stores that have good range of Asian food items, may sell crispy fried shallots ... worth checking.
SeattleCindy
Sesame oil or toasted sesame oil?
Roger Brumley
Again, it is good to expand one's array of tasty dishes. That said, this Herby Tomato Salad is an example of why it is a challenge to try fixing a dish shown on this on this program as this recipe calls for 17 different ingredients, some that will cost $7 for one teaspoon/tablespoon. It takes a really creative chef to gin up recipes that do not require having a full service grocery store next door. Try something simple, please. Roger
Terry
I wondered—If you don’t want to go through all the trouble of frying the shallots, would some canned or bagged french fried onions be too strong of a flavor? Any other suggestions?
Whitney in Texas
Pam, you can purchase fried shallots at any Asian food market, eliminating the straining, saucepans, and simmering in the recipe. The rest is just chopping fresh ingredients.
SR
Tamarind is a 'normal' ingredient in this household. But I would never have thought of using it in a dressing for tomato salad. Absolutely delicious and will make again and again. Went with mint and thai basil. Agree with cutting back on the oil a lot, under a quarter cup was plenty to fry the shallots and leave oil for other uses. Plan to use it on fish tomorrow. Whole tamarind or paste with seeds is fresher and better tasting than concentrate.
Jonathan
This is a standout recipe for late Summer tomatoes. Served it to my wife and two of her oldest, best friends, with their feet in a kiddie pool on a 105F day during Covid in Northern CA. Not simple to make, but worth it. One thing I'd change: reduce the herbs by 25-50%. They overwhelm the tomatoes.
Nyitaly
Totally agree that there is no need to fry shallots in that much oil. I would have done just as well with canola oil cooking spray. They took a very long time to crisp up. They also “got lost” in the dish. I wanted them to be a bigger part of the presentation and flavor. I would try the bagged/canned French fried onions next time.
Mindy
Be prepared to give everyone the recipe when you bring this salad to events! A crowd pleaser.
Valigator
Was looking for other ways to use up my jar of tamarind concentrate and this dressing is it! Not a lot of good ‘maters to be found in December, but no matter - this makes an EXCELLENT dressing for a wintery cabbage/kale/sprout slaw (and adds some much-needed and addictive lightness and brightness to the typically heavy winter spread). Better believe I’ll be making it again and again - can’t wait to taste it with tomatoes and herbs!
Nora
Used about 4 tablespoons grapeseed oil to fry shallots and added the leftover oil to the dressing along with a generous teaspoon of sambal oelek. Chopped up some peanuts and stirred them in before serving.
Eric W
Given that tamarind paste varies in concentration and tartness, add this and the maple syrup in tablespoons until you get the balance of sweet/sour you like. I used store bought fried shallots. I also used a mix of lightly steamed green beans and cherry tomatoes from the garden, along with basil and cilantro. Yummy!
Pam
Used parley, Thai basil and mint. Served over farro cooked in veg stock. Fried onions instead of shallots, small amount of oil
Sharanya
Sooooo delicious!! Served with quinoa. I used tamarind chutney from the Indian store as that’s all I had on hand.
Doc R
Personally, I felt the tamarind - maple dressing overwhelmed the tomatoes. But the dressing was tasty so I kept it and marinated chicken with it and that was outstanding
Mary Pat
This was good--though in the end when we have really great tomatoes I like them better without so much fuss. However, I had some leftover dressing and used it the next day on salmon. Fabulous! In fact we are making this again tonight for the last wild-caught salmon we'll get this season (no tomatoes).
KG
Try this again because I had to do some substitutions and the dressing was too sweet.
Edie
One of the best dressings ever! Passed on the shallots. Kept replenishing tomatoes. Buying tamarind concentrate en masse
Megan
I pretty much knew I would love this salad after reading the ingredient list. And I was right! I had tamarind paste at home, so I added some water to the dressing to thin it out. I also added some big beautiful Christmas lima beans that were in my refrigerator. Perfect for adding texture and vegetarian protein. I had to sub regular basil for Thai basil and use mint. But it turned out wonderfully. Great use of late summer tomatoes. Definitely would make again!
Ernest
Excellent use of late-summer tomatoes. We downscaled the recipe to serve two and simplified the process: skipped draining the tomatoes and mixed all ingredients at once, used store-bought fried shallots. We did add quinoa and also added sautéed halloumi to make it a full meal. Also reduced the proportion of tamarind as it would have made the dressing too sour, at least with the brand we use.
socialbreakfast
This is so good. It's interesting to me, in these comments, how many people find it problematic to combine maple syrup with something so outlandish such as... tamarind. People have been eating tamarind with forks, out of plastic and with fingers since they discovered it... growing out of the ground. It's a fruit. In Mexico, it's used to make juice, and candy, among other things. Would it be so bonkers to mix apple juice and maple syrup? Olive oil and maple syrup to make, for example, granola?
nolini
Loved the sauce but it was a bit aggressive for just tomatoes. I pan fried some Hake (in the shallot oil) and then put the tomatoes in the same pan with all the herby goodness and drizzled/tossed the sauce over everything. It really works well w the mild fish! Also did some vermicelli rice noodles on the side, dressed w some more of that Shallot oil and a bit of really good fermented soy sos. Yum!
nolini
Divine sauce but a tad too aggressive for just tomatoes. I pan fried some Hake (in shallot oil) added in the tomatoes, and herby lovelies, drizzled/tossed the tamarind sauce and the shallots. Worked really well w the mild fish. Also served w simple vermicelli rice noodles dressed in shallot oil and a bit of really good soy sauce.. YUM!
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