Chef's Recipes

Tomato salad with tamarind dressing

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

By Neil Perry
  • Serves 4
  • 15 mins preparation
  • 5 mins cooking plus cooling
Tomato salad with tamarind dressing
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