Marinated Tomatoes

This low-effort, high-flavor tomato salad isn’t Thai per se, but it does demonstrate how the Thai concept of balancing flavors can be achieved in different combinations. Let’s say you find yourself with some excellent peak-season heirloom tomatoes, the kinds that are juicy and plump and incredibly tasty on their own. Since the tomatoes already have the inherent sweetness and acidity found in good ripe tomatoes, you’re basically just balancing them out with fish sauce and fresh chiles.

 Imagine the most basic Thai dressing as a square, with the sides labeled “lime,” “sugar,” “chile/garlic,” and “fish sauce.” When the main ingredient of the salad is mild or blandish, the sides should be more or less the same size. But once you use an ingredient that has more pronounced flavors—sweet, sour, salty, pungent—you cut back on the corresponding seasoning based on that (i.e., if the salad ingredient is sour, then the “lime side” shortens up) and the square turns into a weird customized trapezoid.

 As for this salad, since the best tomatoes can be found in warmer months, this works well as a quick appetizer or snack on a hot day, ideally with a refreshing beverage nearby.