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Tomato salad with tamarind dressing

You'll need

5-6 (about 800gm) vine-ripened Roma tomatoes   Tamarind dressing 25 gm tamarind pulp (see note) 2 tbsp light palm sugar 15 ml light soy sauce 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve


  • 01
  • For tamarind dressing, combine tamarind pulp and 1 tbsp hot water in a bowl. Stand for 10 minutes or until soft, then push through a fine sieve, discarding seeds and set aside. Combine sugar and 2 tsp water in a saucepan and cook for 3 minutes over medium heat or until caramelised, add tamarind water and soy sauce. Cool to room temperature, then gradually add olive oil, whisking continuously until emulsified. Makes about ½ cup.
  • 02
  • Thickly slice tomatoes widthways and season to taste with sea salt and freshly ground black pepper, then arrange on a plate, drizzle with dressing and serve immediately drizzled with extra olive oil.

Note Tamarind pulp is available from Asian grocers and select supermarkets.

"I like the slightly sour edge the dressing brings to the sweetness of the tomatoes. This salad works beautifully with fish." - Neil Perry

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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