For my sister’s recent birthday dinner, I created a Caribbean experience. We sipped Painkiller cocktails while dining on curried tomato salad, curried citrus rice, and a twist on jerk chicken topped with slices of caramelized carambola, or star fruit. The curried citrus rice is one of my long-time favorites, while the painkiller is perfection, and seriously took us back to the Caribbean. I’ll be sharing that recipe in the near future.
Today I’m focusing on the curried tomato salad. It seems so unassuming, but it seriously stole the show! It’s incredibly easy to make, and begins with a combination of diced peeled, seeded tomato, and onion. Red onion is the best choice, but I used a brown onion I had on hand and it still turned out really well.
The dressing is super straight-forward: mayonnaise, parsley, and curry powder. I use reduced fat mayo for all my mayo needs. It makes me feel just slightly less guilty. The curry powder I used was obtained on our recent Southern Caribbean cruise on the island of Grenada, otherwise known as the Spice Isle. I used the same curry powder as well as bay leaves from Grenada in the rice, and nutmeg from Grenada grated over the painkiller cocktails. It was just about as authentic as we could get!
We LOVED this curried tomato salad. It boasts freshness from the tomatoes, sharpness from the onions, creaminess from the mayo, and delicious curry flavor. And of course don’t forget the crunch from the lettuce. I use romaine lettuce as my vessel for this salad, but any lettuce cups will do.
Stay tuned for additional posts featuring recipes from this delicious Caribbean-inspired dinner!
Curried Tomato Salad
Makes 6 servings
(From The Sugar Mill Caribbean Cookbook)
3 tomatoes, peeled, seeded, and diced (I used 5 small tomatoes)
1 large red onion, chopped (I used a brown onion)
Salt and pepper to taste
3/4 cup mayonnaise (I used reduced fat mayonnaise)
1/4 cup minced parsley
1 tablespoon curry powder
Loose-leaf lettuce (I used romaine lettuce)
Combine the onions and tomatoes in a bowl. Add the salt and pepper, and chill the mixture well.
In a small bowl, mix together the mayonnaise, parsley, and curry powder. Add the curry dressing to the tomato mixture, and mix well. Spoon the tomato-onion mixture onto lettuce leaves, and serve immediately.