Burmese Tomato Salad Recipe

Tomatoes: Fresh, ripe tomatoes are the star of this salad, providing a juicy and sweet base.

Red onion: Adds a sharp, pungent flavor that complements the sweetness of the tomatoes.

Cilantro: Fresh cilantro gives the salad a burst of herbal freshness.

Fish sauce: A salty, umami-rich condiment that enhances the overall flavor.

Lime juice: Adds a tangy brightness that balances the other flavors.

Sugar: A touch of sweetness to round out the dressing.

Chili flakes: Optional, but they add a nice kick of heat if you like your salad spicy.

To enhance the flavor of this Burmese tomato salad, consider lightly salting the tomatoes and letting them sit for about 10 minutes before combining them with the other ingredients. This process, known as maceration, helps to draw out excess moisture and concentrate the natural sweetness of the tomatoes, making the salad even more delicious.

• medium tomatoes - Substitute with cherry tomatoes: Cherry tomatoes offer a similar juicy texture and can add a slightly sweeter flavor to the salad.

• small red onion - Substitute with shallots: Shallots have a milder taste and can provide a less pungent onion flavor, making the salad more delicate.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, herbaceous note without the distinct taste of cilantro, which some people find soapy.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor and saltiness, making it a good vegetarian alternative.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, which can brighten up the salad just like lime juice.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile, and it can also help balance the acidity and saltiness in the salad.

• chili flakes - Substitute with fresh chili: Fresh chili can provide a similar heat and a fresher, more vibrant flavor compared to dried chili flakes.

• To store your Burmese tomato salad, place it in an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Keep the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the tomatoes may start to lose their texture and the cilantro might wilt.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the tomatoes, red onion, and cilantro in one container and the fish sauce, lime juice, sugar, and chili flakes in another. Mix them together just before serving to keep the vegetables crisp.
• Freezing is not recommended for this salad. The tomatoes and cilantro will lose their texture and become mushy when thawed. If you must freeze, do so only with the dressing, but be aware that the flavor might change slightly upon thawing.
• When ready to serve after refrigeration, give the salad a gentle toss to redistribute the dressing and refresh the flavors. If needed, add a splash of lime juice or a pinch of sugar to brighten it up again.

• Gently warm the tomato salad in a non-stick skillet over low heat for 2-3 minutes, stirring occasionally to ensure even heating without breaking down the tomatoes too much.
• Place the salad in a microwave-safe bowl, cover with a microwave-safe lid or plate, and heat on medium power for 30 seconds to 1 minute. Stir halfway through to distribute the heat evenly.
• Preheat your oven to 250°F (120°C). Spread the salad on a baking sheet lined with parchment paper and warm for about 5-7 minutes, checking frequently to prevent overcooking.
• For a quick and gentle reheat, use a double boiler method. Place the salad in a heatproof bowl over a pot of simmering water, stirring occasionally until warmed through.
• If you prefer a cold salad, simply let the leftovers come to room temperature for about 15-20 minutes before serving. This allows the flavors to meld without the need for reheating.

• Mixing bowl: Use this to combine the sliced tomatoes, red onion, and chopped cilantro.

• Small bowl: Use this to mix the fish sauce, lime juice, sugar, and chili flakes.

• Knife: Essential for slicing the tomatoes and red onion.

• Cutting board: Provides a surface for slicing the tomatoes and red onion.

• Measuring spoons: Use these to measure out the fish sauce, lime juice, sugar, and chili flakes.

• Tongs or salad tossers: Useful for gently tossing the salad to combine the ingredients.

• Serving plate or bowl: Use this to present the salad once it is ready.

Pre-slice vegetables: Slice the tomatoes and red onion in advance and store them in the fridge to save time.

Use a mandoline: A mandoline slicer can quickly and evenly slice your red onion.

Pre-mix dressing: Combine the fish sauce, lime juice, sugar, and chili flakes in a jar and store it in the fridge for quick use.

Chop cilantro in bulk: Chop a large batch of cilantro and store it in an airtight container for multiple uses.

Use a salad spinner: Quickly dry your cilantro after washing with a salad spinner.