Herby Tomato Salad with Tamarind-Maple Dressing

cooking.nytimes.com

I like to cook healthy food from around the world which is Weight Watchers friendly, but I do like to treat myself and my family to some indulgences now and again. I cook with traditional methods as well as an Instant Pot.

subheading: FOR THE SALAD:

2 pounds mixed tomatoes, such as cherry, heirloom, Sungold or beefsteak

Kosher salt and black pepper

½ bunch cilantro, leaves picked and stalks finely chopped

1 packed cup fresh basil leaves, preferably Thai

12 perilla, shiso or mint leaves, finely chopped

2 scallions, finely sliced

subheading: FOR THE FRIED SHALLOTS:

¾ cup neutral oil, such as grapeseed or vegetable

4 shallots, sliced into 1/16-inch-thick rounds

Sea salt

subheading: FOR THE DRESSING:

4 tablespoons tamarind concentrate

2 tablespoons maple syrup

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 (1-inch) piece fresh ginger, grated

1 garlic clove, grated

½ teaspoon red-pepper flakes

1 teaspoon sea salt

Directions at cooking.nytimes.com

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