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Burmese Tomato Salad with Shallots and Peanuts

4 Servings

30 minutes

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Burmese tomato salad is a bold, bright toss of complementary colors and shapes with lively, vibrant flavors to match its appearance. Its tastes are sweet, salty, tangy, nutty, herbal and spicy—and the dish is a fantastic way to use garden-ripe tomatoes. Our version of the salad is an adaptation of a recipe from “The Rangoon Sisters” by London-based supper-club hosts and authors Amy Chung and Emily Chung. In numerous Burmese dishes, toasted chickpea flour brings its unique earthy, nutty flavor and adds some starchiness; it’s optional in our salad, but it lends a little richness while also helping to tie the elements together. If you wish to include it, toast the flour in a small, dry skillet over medium, stirring, until browned and fragrant, about two minutes, then transfer to a small bowl and cool. We use a mix of round tomatoes and cherry (or grape) tomatoes for varied shapes and textures.

4

Servings

Tip

Don’t forget to seed the large tomatoes. Doing so will prevent the seeds and the jellied juices around them from diluting the flavors of the salad. Also, for best flavor and texture, be sure your tomatoes are room temperature, not chilled.

30 minutes

Ingredients

  • 4

    medium shallots, peeled and thinly sliced into rounds, divided

  • ¼

    cup grapeseed or other neutral oil

Directions

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Reviews
Nina K.
October 25, 2022
Out of this world
Tangy, aromatic, depth. Soooooooooo gooooood. Light too. No flavor over powers.
Cathy S.
August 23, 2022
Fantastic Flavors
Great use of garden ripe tomatoes…love the spice from chilis, crunch from peanuts and bite from shallots. Super easy too.