Tomato Salad with Dates

Updated July 30, 2025

Time Overview

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Ingredients (Serves 4–6)

• 2 tablespoons extra-virgin olive oil

• 1 cup (4 ounces/115g) cherry tomatoes, halved (or whole if small)

• 2 fresh dates, pits removed, thinly sliced crosswise (about 1/4 inch thick)

• 4 garlic cloves, thinly sliced

• 1 tablespoon fish sauce (preferably high-quality for umami depth)

• 1 teaspoon light brown sugar

• 1 tablespoon fresh lime juice (from 1 small lime)

• 1 pound (450g) large heirloom tomatoes, very thinly sliced (ideally using a mandoline for uniform thickness)

• 2 tablespoons small basil leaves, torn or chopped

Preparation

Step 1: Sauté Tomatoes and Dates

Heat olive oil in a medium, non-reactive skillet over medium-high heat (375–400°F/190–200°C). Add halved cherry tomatoes and sliced dates. Stir frequently with a heat-resistant spatula to prevent burning, cooking until tomatoes begin to soften, burst slightly, and their skins wrinkle, while dates develop a golden caramelized edge (5–6 minutes).

Step 2: Reduce and Flavor the Sauce

Add thinly sliced garlic, fish sauce, brown sugar, and 1 tablespoon water to the skillet. Stir continuously for 30 seconds to dissolve sugar, then reduce heat to medium-low and simmer until the mixture thickens into a glossy, syrupy sauce (1–2 minutes more). Remove from heat, stir in fresh lime juice to brighten acidity, then transfer the sauce to a bowl. Refrigerate for 15 minutes to chill and allow flavors to meld.

Step 3: Assemble and Serve

Arrange thinly sliced heirloom tomatoes in a single, overlapping layer on a large serving platter to showcase their texture and color. Gently spoon the chilled tomato-date sauce over the tomatoes, ensuring even coverage without smearing. Finish with fresh basil leaves, torn or chopped, for a pop of green and aromatic freshness. Serve immediately to highlight the contrast between juicy tomatoes and the sweet-savory date sauce.

Chef’s Tips & Community Adaptations

Substitutions & Dietary Notes

• Vegan/Gluten-Free: Replace fish sauce with 1 tablespoon soy sauce + 1 teaspoon rice vinegar (or lime juice). Ensure soy sauce is gluten-free if needed.

• Date Variations: For dried dates (e.g., Medjool), reduce to 1–1.5 dates (soak in warm water for 10 minutes if hard, then slice).

• Umami Boost: Add 1/4 teaspoon mushroom powder (or 1 tablespoon nutritional yeast) for a vegetarian-friendly umami alternative to fish sauce.

Creative Sauce Uses

The tomato-date sauce is versatile beyond the salad:

• Drizzle over cooked pasta or quinoa for a sweet-savory twist.

• Use as a glaze for roasted chicken or pork.

• Pair with the NYT’s One-Pan Roasted Fish with Cherry Tomatoes (linked in comments) for a complete meal.

Pro Tips from the Community

• Tomato Selection: Use ripe, in-season heirlooms (e.g., Beefsteak Yellow, Brown Sugar) for slicing; avoid overly soft tomatoes to preserve texture.

• Date Intensity: Double the dates (to 4) if you love their sweet chewiness (adjust lime juice slightly if sauce becomes too sweet).

• Avoid Overcooking: If the sauce thickens too quickly, reduce heat to low and stir occasionally to prevent burning.

Note: Some community members prefer a milder approach—if sensitive to fish sauce, start with 1/2 tablespoon and adjust to taste. Fresh basil, not dried, is critical for the final aroma!