2 large heirloom tomatoes
2 cups cherry tomatoes
4 thai chili peppers, red and yellow color
2 tablespoons whole cilantro leaves, fresh
1/2 teaspoon fine grain sea salt
1/2 teaspoon black pepper powder, freshly ground + extra if needed
2 teaspoons tamarind concentrate
1/2 teaspoon fresh lime juice
3 teaspoons dark brown sugar or jaggery crushed
1/4 teaspoon toasted coriander powder, freshly ground (see notes above)
100mL cup water
1/2 cup extra virgin olive oil
1/2 teaspoon Maldon sea salt flakes
Thinly slice the heirloom tomatoes and arrange them on a serving platter. Add the cherry tomatoes over them.
Slice the chili peppers lengthwise in half and arrange them over the tomatoes. Sprinkle the cilantro leaves over the tomatoes.
Take a 500mL mason jar or glass jar with a lid. Add all the ingredients from the tamarind to the olive oil. Close the jar tight with its lid and then shake vigorously until it forms an emulsion. Taste the dressing and adjust seasoning if necessary with salt and pepper.
Drizzle enough dressing over the salad and sprinkle with the Maldon sea salt flakes and/or pepper if needed. Serve immediately.