Tomato, basil and chilli crisp salad
Fresh tomatoes, cucumbers, and shallots are salted, drained, and tossed in an umami-rich sesame, soy, and mirin dressing with Thai basil and spicy chilli crisp.
Servings 2 people
Ingredients
- 100 g Cucumber baby, thinly sliced
- 650 g Tomato good quality, cut into 2cm pieces
- 1 Shallot, Small, Thinly Sliced about 50g
- 2 tbsp Olive Oil
- 2 tbsp Rice Vinegar
- 1 tbsp Light Soy Sauce
- 0.5 tbsp Toasted Sesame Oil plus 1 tsp to finish
- 1 tbsp Mayonnaise
- 1 tbsp Honey
- 1 tsp Mirin
- 7 g Thai Basil Leaves, Picked or regular basil
- 1 tbsp Chilli Crisp or peanut rayu
- Fine Sea Salt
Instructions
- Add the tomatoes, cucumber and shallot with 1 ½ teaspoon of salt to a colander set over a bowl and set aside to drain for at least 20 minutes.
- Meanwhile, make the dressing by whisking together the remaining ingredients, except the basil, in a large mixing bowl. Add the tomatoes, shallots and cucumber to the dressing along with the basil and toss well.
- To serve, arrange on a platter and drizzle over the chilli oil and sesame oil.