Juicy tomatoes, beautifully mounted in bushel baskets at the roadside farm stands, are the objects of my affection. I particularly love the sweetness of the little plump Campari tomatoes in summer. I have developed this recipe after tasting countless basil and tomato salads in Italian balsamic vinaigrette. I thought to myself, wouldn’t it be wonderful if the same tomatoes could be used but combined with other ingredients? I developed this recipe to use those fabulous tomatoes with Thai basil, soy sauce, sambal ulek and a splash of fresh lime juice. This gives the salad all the flavors of the tropics in one bowl. The best part is that you can literally enjoy drinking the dressing once the tomatoes are eaten.
8 ripe Campari Tomatoes, cut into quarters
½ cup Thai basil leaves, roughly chopped
2 tablespoons fried garlic in oil
2 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon salt or to taste
1tablespoon fresh lime juice
1 tablespoon sambal ulek
1 teaspoon palm sugar or honey
- Prepare the dressing by combining the soy sauce, sesame oil, salt, lime juice, sambal ulek and palm sugar in a small bowl, stirring well to blend in the flavors. Set aside.
- Combine the tomatoes and basil in a bowl. Pour in the dressing, toss to mix it well. Add the fried garlic oil over the tomatoes and serve at room temperature.