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Thai Tomato Salad

Incredible Tomato & Watermelon Thai Salad

Marisa Marques
This easy and flavourful salad is like a burst of joy in every bite! The combination of juicy tomatoes, sweet watermelon and the lively Thai dressing is a happy explosion of flavours that will make your taste buds dance with joy. This salad has the best of summer produce with the intensity and explosion of Thai aromatics and flavours.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 2 people
Calories 366 kcal

Ingredients
  

  • 4-6 Tomatoes
  • 2-3 cups Watermelon
  • 1 Cucumber
  • 1 bunch Thai Basil leaves
  • 1/2 Shallot or 1/4 red Onion
  • 1/2 cup roast Cashews
  • 1 Tbsp Sesame Seeds
  • 1 Lime Zest

Dressing

  • 2 Tbsp Tamari or Soy Sauce
  • 1 Tbsp freshly squeezed Lime
  • 1 big clove Garlic grated
  • 1 thumb fresh Ginger grated
  • 1 red Chilli (see notes in the bottom)
  • 1 tsp Date syrup

Instructions
 

  • Start by preparing the dressing. Grate the Ginger and Garlic. Cut the chilli in half lengthwise then deseed and remove membranes for a milder heat. Chop the Chilli and stir with the remaining ingredients: Soy sauce, Date syrup and Lime juice. Stir to combine. Give it a try and adjust the flavours by adding Date syrup if is too tart or Lime juice for extra zing.
  • Roast the raw Cashews in a pre-heated oven at 180C for 12 mins or until lightly golden.
  • Slice the Watermelon by cutting off the skin and white edge then cut into bite size bits and deseed. I’m cutting in little triangles but you can be creative and do cubes, spheres or any shape you fancy.
  • Cut the Cucumber also in bite sized pieces and slice all the Tomatoes in wedges. Thinly slice the Shallot or red Onion and roughly cut the big Thai Basil leaves, keeping the small leaves whole.
  • Assemble your salad in layers by colour. I start with the Cucumber, red Tomatoes, yellow Tomatoes, then topping with the Watermelon.
  • Finish it by layering the green Tomatoes and Thai Basil. Spread the dressing evenly throughout the top of the Salad and sprinkle with Sesame seeds and chopped roasted Cashews.

Notes

You can deseed and cut out the interior membranes for a milder spice but don’t skip it. Alternatively you can use chilli flakes.