Warm evenings, chilled wine, eating outdoors; this colourful and aromatic tomato salad becomes a regular feature at our summer barbecues when the tomatoes are at their best. It takes little time and effort to rustle up but its success depends on the ripeness and flavour of the tomatoes so choose whatever selection you can get.
1 vine-ripened tomato
1 greenback tomato
1 cup cherry and grape tomatoes
1/4 a small red onion, diced
1 small garlic clove, crushed
1 teaspoon dried shrimp powder
1 tablespoon roasted peanut, roughly chopped
1 tablespoon fresh coriander leaves, roughly chopped
1 tablespoon fresh basil leaves, roughly chopped
2 tablespoons fried onion oil
1/4 lime wedge, juiced
a pinch of salt
Cut the tomatoes in halves, quarters or slices, depending on their size and pop them into a mixing bowl.
Prepare the remaining ingredients then add to the bowl. Mix well and taste. Adjust seasoning so there is a good balance of salty, sour and sweetness from the tomatoes.
Tip: leave the salad for half an hour to let the dressing and the herbs season the tomatoes. The juice left at the bottom of the salad bowl is worthy of scooping up with crusty bread.
Enough for 2 as a side salad