Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

justaprogressive

(4,727 posts)
Fri Jul 11, 2025, 03:12 PM Jul 11

CAMPARI TOMATO AND BASIL SALAD WITH SOY SAMBAL VINAIGRETTE 🌞

Plagued by publisher typos today, I think this one's OK

CAMPARI TOMATO AND BASIL SALAD WITH SOY SAMBAL VINAIGRETTE



Juicy tomatoes, beautifully mounted in bushel baskets at roadside farm stands, are the objects of my affection. I particularly love the sweetness of the little plump Campari tomatoes in summer. I thought up this recipe after tasting countless basil and tomato salads made with Italian balsamic vinaigrette. Replacing those flavorings with Thai basil. soy sauce. sambal ulek, and a splash of fresh lime juice gives the salad all the flavors of the tropics in one bowl.
I even enjoy drinking the dressing once the tomatoes are eaten!

serves 2

2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 teaspoon sesame oil
1 tablespoon Sambal Ulek
1 teaspoons liquid palm sugar or honey
l: teaspoon salt or to taste
8 ripe Camped tomatoes or 5 Roma tomatoes cut into quarters
1/2 cup Thai basil leaves, roughly chopped or left whole
2 tablespoons Fried Garlic in Oil (fry 4-5 minced cloves in 1/2 cup of olive/peanut oil 'til golden)

1. Prepare the dressing by combining the soy sauce, lime juice,
sesame oil, sambal, palm sugar, and salt in a small bowl
stirring well to blend in the flavors.

2. Combine the tomatoes and basil in a bowl.
Pour in the dressing and toss to mix well.
Top with the fried garlic and serve at room temperature.


From “The Malasian Kitchen”
https://www.goodreads.com/en/book/show/34650052




Christina Arokiasamy (Aro Keeya Samee)

Christina Arokiasamy, hailing from Kuala Lumpur, Malaysia, has earned widespread recognition for her remarkable
culinary talents, expertise in spices, and her success as an award-winning cookbook author. With an extensive background
as a former chef at various Four Seasons Resorts across Southeast Asia, and as former official Malaysia’s Food Ambassador
to the United States, she brings over 25 years of world-class culinary experience to her craft. However, her journey began long
before she achieved international acclaim.
https://themalaysiankitchen.com/]
Latest Discussions»Culture Forums»Cooking & Baking»CAMPARI TOMATO AND BASIL ...