Chef's Recipes

Tomato salad with tamarind dressing

Australian Gourmet Traveller recipe for tomato salad with tamarind dressing by Neil Perry

By Neil Perry
  • 15 mins preparation
  • 5 mins cooking plus cooling
  • Serves 4
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Tomato salad with tamarind dressing
"I like the slightly sour edge the dressing brings to the sweetness of the tomatoes. This salad works beautifully with fish." - Neil Perry


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


  • 1
    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.
  • 2
    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.

  • Author: Neil Perry