Thai Tomato Salad Recipes

TOMATOES WITH THAI BASIL DRESSING

Tomatoes with Thai Basil Dressing image

5 ingredient tomato salad with Thai basil dressing. Ready in just 10 minutes. Gluten-free and no-cook.

Provided by Katie Webster

Time 10m

Number Of Ingredients 5

Ingredients

1/2 cup loosely packed clean Thai basil leaves, plus more for garnish
2 tablespooons best quality extra-virgin olive oil
1 tablespoon rice vinegar
1 teaspoon Thai fish sauce
1 1/2 pound tomatoes

Steps:

Puree ½ cup basil, olive oil, rice vinegar and fish sauce in a food processor, mini prep or blender. Slice tomatoes and arrange on a medium platter. Drizzle dressing over the tomatoes and garnish with basil leaves if desired.

Nutrition Facts : Calories 92 calories, Sugar 4 g, Sodium 16 mg, Fat 7 grams, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 2 g, Protein 2 g

THAI-STYLE TOMATO AND SHRIMP SALAD

Thai-Style Tomato and Shrimp Salad image

Categories Salad Shellfish Tomato Lime Basil Shrimp Bell Pepper Hot Pepper Summer Lemongrass Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 lb large shrimp in shell (21 to 25 per lb), peeled
2 limes
3 small fresh lemongrass stalks, 1 or 2 outer leaves discarded *
2 tablespoons fresh lime juice
1/4 cup finely chopped red bell pepper
3 scallions, sliced crosswise 1/4 inch thick
2 (3-inch) fresh green chiles such as Thai or serrano, minced (including seeds)
3 to 4 teaspoons Asian fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 lb beefsteak tomatoes, cut into 1-inch wedges
3/4 lb cucumbers, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh Thai anise basil leaves
1/2 cup loosely packed fresh Thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves

Steps:

Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.
*Available at Asian markets and some supermarkets.

THAI BASIL-TOMATO SALAD

Thai Basil-Tomato Salad image

Provided by Ming Tsai

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons dijon mustard
Juice of 1 lemon
1/2 cup extra virgin olive oil
4 large ripe tomatoes, mixed colors, 1 inch large dice
1 small red onion, 1/4 inch dice
1 cup picked thai basil leaves
Salt and black pepper to taste

Steps:

In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves.

THAI CUCUMBER TOMATO SALAD

Thai Cucumber Tomato Salad image

This is a delicious light summer salad that is a little on the sweet side rather than than the tangy-vinegary side.

Provided by Sherriel

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 large cucumber
2 tomatoes, seeded and cut into wedges
¼ red onion, thinly sliced
¼ cup rice vinegar
2 tablespoons lime juice
1 teaspoon white sugar, or to taste
3 tablespoons chopped fresh cilantro
3 tablespoons chopped peanuts

Steps:

Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together.
Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.

Nutrition Facts : Calories 67.5 calories, Carbohydrate 8.7 g, Fat 3.3 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 56.9 mg, Sugar 4.5 g

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