Tomato Salad with Dates

 

It’s peak Tomato season, and around here that means we’re looking for any excuse to bring ripe, juicy tomatoes to the table. We also happen to love dates—their sweetness plays so well with savory dishes—so when this recipe crossed my radar, it shot straight to the top of our must-make list.
The result did not disappoint. The tomatoes were bright and full of late-summer flavor, the Dates added just the right balance of sweetness, and the whole dish came together more effortlessly than expected. We’ll absolutely be making this again.

Tomato Salad with Dates
New York Times
 
A simple yet striking dish, this tomato salad manages to make peak-season tomatoes taste even more special. It’s all about bold contrasts: Sweet dates and caramelized cherry tomatoes meet the deep umami of fish sauce in a very quick skillet sauce, mingling to form a fragrant dressing that soaks into layers of thickly sliced fresh tomatoes, while fresh lime and basil bring balance and fragrance. The key is patience, as you’ve got to let the sauce cool before dressing the sliced tomatoes so their fresh texture isn’t disturbed, then wait a moment before eating so the flavors meld without losing their vibrancy. 
 
INGREDIENTS
YIELD:4 SERVINGS
 
2       tablespoons olive oil
1cup/4 ounces cherry tomatoes
2       dates, pits removed, thinly sliced crosswise
4       garlic cloves, thinly sliced 
1       tablespoon fish sauce
1       teaspoon light brown sugar
1       tablespoon fresh lime juice
1       pound large heirloom tomatoes, very thinly sliced
2       tablespoons small basil leaves
 
 
PREPARATION
 
1.            Add the oil, cherry tomatoes and dates to a medium skillet and fry over medium-high heat, stirring often, until the tomatoes have started to soften and the dates are lightly caramelized, about 5 minutes.
2.            Add the garlic, fish sauce, sugar and 1 tablespoon water, and stir for 30 seconds, until the sauce has reduced to a caramel consistency. Remove from the heat and stir in the lime juice, then transfer to a bowl to cool in the fridge for about 15 minutes.
3.            Place the sliced tomatoes on a serving platter, and top with the cooled tomato and date mixture. Sprinkle with the basil leaves and serve right away.