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black Bowl of marinated asian tomato salad
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Asian Tomato Salad

Wondering what to do with all those cherry tomatoes?  Try this simple, juicy side dish that doesn't require any cheese.
Course Appetizer, Salad, Side Dish
Cuisine Asian, Thai
Diet Gluten Free, Low Lactose, Vegan
Keyword easy summer salads, marinated tomatoes
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2
Calories 51kcal
Author Agile Test Kitchen

Ingredients

  • 1 pint cherry tomatoes 10 oz
  • 2 tsp fish sauce or liquid aminos
  • 2 tsp rice vinegar
  • 1 ea shallot thin sliced, or use 1-2 Tb chopped red onion
  • 1/4 tsp black pepper
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 4-6 leaves Thai basil or mint, cilantro, Italian basil, or fresh leafy herb of choice

Instructions

  • Mix shallot with rice vinegar to soften.
  • Slice cherry tomatoes in half. Thin slice the Thai basil or other herb.
  • Mix all ingredients together. Serve right away or marinate overnight.

Notes

  1. Friendly reminder to try and find the tastiest, ripest cherry tomatoes you can.
  2. These taste better the next day after they've had time to marinate.  Just let the tomatoes come to room temperature if you can after storing in the fridge.
  3. Make ahead up to 1-2 days. The tomato texture starts to deteriorate after extended storage.

Nutrition

Calories: 51kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1079mg | Potassium: 516mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1210IU | Vitamin C: 54mg | Calcium: 26mg | Iron: 2mg