Dai Mint And Tomato Salad Recipes

JEFFREY'S DAI MINT AND TOMATO SALAD

Jeffrey's Dai Mint and Tomato Salad image

This spicy Southeast Asian salad, from cookbook author Jeffrey Alford, is meant to be scooped up with balls of sticky rice.

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 tablespoon finely chopped garlic
1 teaspoon coarse salt
2 to 3 scallions, trimmed and thinly sliced lengthwise
1 Thai bird chile, finely chopped
5 medium tomatoes, coarsely chopped
1 cup roughly torn tender fresh mint, holy basil, or cilantro leaves (or a combination)
1 tablespoon Jeffrey's Hot Chile Oil Jeffrey's Hot Chile Oil

Steps:

Place garlic and salt in a large mortar. Using the pestle, work to combine. Add scallions and chile, and work to combine. Add tomatoes and mint, and gently pound until tomatoes are slightly crushed and mint is bruised. Transfer to a shallow bowl, and drizzle with oil.

HEIRLOOM TOMATO & MINT SALAD

Heirloom Tomato & Mint Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 7

Ingredients

2 pounds assorted vine-ripened heirloom tomatoes
1 shallot, thinly sliced
Coarse sea salt and freshly ground black pepper
Coarse sea salt and freshly ground black pepper
1/4 cup fresh spearmint leaves, torn into pieces
1/4 cup fruity extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar

Steps:

1. Cut tomatoes into a variety of sizes and shapes: thick slabs; wedges; halves; and chunks.
2. Arrange tomatoes on a large platter, sprinkle with shallot, and season with 1 teaspoon salt and black pepper to taste. Let sit until tomatoes begin to release their juices, about 5 minutes. Sprinkle with mint, drizzle with olive oil and vinegar, and serve.

Nutrition Facts : Calories 180, Fat 14 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 3 grams

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