Tomato Salad With Dates

Updated July 30, 2025

Tomato Salad With Dates
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(30)
Comments
Read comments

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. 

Featured in: The Secret to a Great Tomato Salad Is in Your Pantry

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Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • 1cup/4 ounces cherry tomatoes
  • 2dates, pits removed, thinly sliced crosswise
  • 4garlic cloves, thinly sliced 
  • 1tablespoon fish sauce
  • 1teaspoon light brown sugar
  • 1tablespoon fresh lime juice
  • 1pound large heirloom tomatoes, very thinly sliced
  • 2tablespoons small basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

129 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 2 grams protein; 361 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 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.

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Ratings

5 out of 5
30 user ratings
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Comments

Does the recipe call for fresh dates? If so, are dried dates suitable substitutes?

I get it, it's all about the fish sauce. But what's an appropriate umami sub suitable for vegetarians or fish allergic people? (This recipe is a good reminder to those and others that vegetable dishes don't always mean vegetarian. The number of vegetable soups that start with chicken stock is astounding.)

There is vegan fish sauce available in stores. You could also likely use soy, tamari, miso, or something similar. Personally, I might sprinkle in some of Trader Joe's mushroom powder.

I was excited to try this, with the salty-sour-sweet mix of the sauce. Sadly, it did not turn out very exciting. I followed the recipe, although at the end I added more lime juice. I couldn't taste the dates at all and to be honest I felt like there were better tomato salads to show off the great flavor of my local tomatoes. Maybe it was my fish sauce, I don't know. Also, the cherry tomatoes are a bit dangerous, make sure to eat them whole as they splatter everywhere.

@Nan best fish sauce: Nettuno - Collatura de Alici / cheaper but not bad at all: Red Boat - 40 degree N

Colatura is not the fish sauce that is being called for here. Yes it’s deeply delicious, but it’s Italian, akin to the garum of ancient Rome. Red Boat or another Vietnamese fish sauce would be appropriate (and yes, Red Boat is the best brand).

A great recipe! Serve with fresh mozzarella!

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