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light tomato salad
A light and bright salad for a light and bright season
Leah Cohen

Star Chef Leah Cohen’s Favorite Tomato Dish

If you ask me, this makes for a perfect accompaniment for a summer picnic

Leah Cohen is the chef and owner of Pig & Khao and Piggyback in New York City.

July 28, 2023 3:00 pm

Filipino American chef Leah Cohen specializes in the cuisine of Southeast Asia. She’s written a cookbook called Lemongrass & Lime and also owns two, count ’em, two restaurants in New York: Pig & Khao and its companion location, Piggyback NYC, which sling scrumptious street food like mushroom dan dan noodles and shrimp fried rice. Here’s Leah’s take on a summer salad that spotlights the tomato. —NPH

Chef Leah Cohen in her kitchen
Chef Leah Cohen’s Southeast Asian fare stuns taste buds
Leah Cohen


Servings: 3-4

Copy Ingredients

For the salad
  • 1 lb. fresh tomatoes
  • ¼ lb. haricot verts (blanched and cut in half on a bias)
  • 1 tsp. salt
  • ½ of a small red onion, sliced thin
  • 3 tbsp. roasted and unsalted peanuts, chopped
  • ¼ cup mint leaves
  • ¼ cup cilantro
For the dressing
  • ¼ cup freshly squeezed lime juice
  • 3 tbsp. garlic oil
  • 1 tbsp. fish sauce (Red Boat)
  • 1 tsp. sugar
  • ½ tsp. chili flakes

Copy Directions

    1. In a bowl, combine tomatoes and salt and let that marinate for 30 minutes. In the meantime, whisk together all the ingredients for the dressing.

    2. Add the remaining ingredients for the salad into the bowl of tomatoes and toss with dressing. Serve immediately, or refrigerate for up to 24 hours. (Note: If refrigerating, don’t mix in the peanuts until just before serving.)

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