Salad
Tomato Salad with Coriander and Mint
About this dish
A simple yet captivating salad that pits the sweetness of ripe tomatoes against the cool, peppery bite of fresh mint and the citrusy warmth of coriander. Inspired by Burmese salads, where tartness meets herbs, this dish is a secret weapon for summer meals.
Serve it as a quick side or a light lunch—the flavours deepen as it sits, revealing layers you didn't know existed.
Ingredients
UK and US measurements are both included for every recipe.
ripe tomatoes
vegetable400 g
Imperial measurement: 14 oz
fresh coriander
herb1 cup (packed)
fresh mint
herb½ cup (packed)
lime juice
liquid2 tbsp
fish sauce or soy sauce
seasoning1 tbsp
brown sugar
seasoning1 tsp
shallot
vegetable1, thinly sliced
bird's eye chili
vegetable1, minced
roasted peanuts
protein2 tbsp, crushed
salt
spice¼ tsp
Method
Prepare the tomatoes
5 minutesCore the tomatoes and cut them into thick slices (about ½ inch thick). Arrange them on a serving platter or in a bowl.
Make the dressing
2 minutesIn a small bowl, whisk together lime juice, fish sauce (or soy sauce), brown sugar, minced chili (if using), and salt until the sugar dissolves.
Assemble the salad
5 minutesScatter the sliced shallot over the tomatoes. Pour the dressing evenly over the top. Let it sit for 5 minutes to allow the flavours to meld.
Add herbs and garnish
3 minutesJust before serving, sprinkle the coriander and mint leaves over the tomatoes. Top with crushed peanuts. Serve immediately or at room temperature.
Equipment
- Cutting board
- Chef's knife
- Serving platter or large bowl
- Small bowl
- Whisk or fork
Nutrition facts
Tips
- Use heirloom tomatoes in various colours for a more beautiful presentation.
- Let the salad sit for up to 10 minutes after dressing, the tomatoes release juice that mixes with the dressing and becomes a light vinaigrette.
- For a nut-free version, omit peanuts or replace with toasted sesame seeds.
Serving suggestions
- Serve as a refreshing side with grilled fish, chicken skewers, or alongside Burmese tea leaf salad. It also pairs beautifully with crusty bread to mop up the juices.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.