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This masala tomato salad recipe comes to us from the chefs at The Anvil Pub in Birmingham, AL. Enjoy!

A plate of salad with sliced cherry tomatoes, cucumber ribbons, and fresh mint leaves arranged on a patterned white dish.Pin

Masala Tomato Salad

The Anvil Pub
This tomato salad recipe elevates the classic pairing of tomato, cucumber, and onion with a tangy vinaigrette and creamy turmeric yogurt dressing that makes it as impressive as it is delicious.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Course A main or side dish, Appetizer, Side
Cuisine American, Southern
Servings 4
Calories 727 kcal

Ingredients
  

Garam Masala Chili Oil

  • 1 cup neutral oil (such as canola, grapeseed, or avocado oil)
  • 5 cloves garlic smashed
  • 2" piece ginger peeled and sliced
  • 1 shallot cut into quarters
  • 1 tbsp fennel seed
  • 1 tbsp cumin seed
  • 1 tsp dill seed
  • 1 tbsp coriander seed
  • 5 cardamom pods
  • 1 bay leaf
  • 1 tbsp crushed red pepper flakes (1 tsp for less spice)
  • 1 tbsp garam masala or curry powder
  • 1 tsp turmeric powder

Vinaigrette

  • 1/2 cup garam masala chili oil
  • 1/2 cup apple cider vinegar

Turmeric Yogurt Dressing

  • 1 cup plain yogurt
  • 1 cup  mayo
  • 3 tbsp garam masala chili oil
  • 1 tbsp turmeric powder
  • 2 tbsp lime juice

 Salad

  • 4 cups tomatoes If using cherry tomatoes, cut in half. If using large tomatoes, slice into large wedges.
  • 4 cups cucumber cut into pieces roughly the size of the tomatoes
  • 1/2 red onion sliced thinly
  • Fresh cilantro
  • Fresh dill
  • Fresh mint
  • Fresh basil
  • Salt
  • Pepper

Instructions
 

  • In a pot, combine the oil, garlic, ginger, shallot, fennel seeds, cumin seeds, dill seeds, coriander seeds, cardamom pods, and bay leaf. On the stove, bring the oil up to 275 °F and hold between 275 °F and 300 °F degrees for 15 minutes, or until the garlic and shallot are nicely browned and the spices are aromatic.
  • In a heat-proof container or bowl, combine the crushed red pepper flakes, garam masala, and turmeric. After the oil has fried the aromatics for 15 minutes, strain the oil through a heat-proof strainer into the heat-proof container with the red pepper flakes, garam masala, and turmeric. Allow to cool for 30 minutes.
  • After the chili oil has completely cooled to room temperature, measure out 1/2 cup of the chili oil and combine with the apple cider vinegar.
  • In a mixing bowl, combine the yogurt, mayo, chili oil, turmeric powder, and lime juice. Whisk until smooth. Set aside until assembling the salad.
  • In a large mixing bowl, combine the tomato, cucumber, and red onion. Add 1/4 cup of the vinaigrette, 1/2 tbsp salt, and 1 tsp pepper. Toss to combine, tasting for seasoning, and adding more salt and pepper as needed.
  • On a platter or four smaller plates, add several spoons of the yogurt dressing to the bottom of the plate. On top of the yogurt dressing, pile the dressed tomatoes, cucumber, and red onion. Finish by adding whole leaves of all the herbs, basil, mint, cilantro, and dill.

Nutrition

Calories: 727kcalCarbohydrates: 23gProtein: 9gFat: 66gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 3mgSodium: 371mgPotassium: 816mgFiber: 5gSugar: 9gVitamin A: 1654IUVitamin C: 30mgCalcium: 143mgIron: 3mg
Keyword Sun-dried tomato salad dressing, Tomato
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