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This simple yet stunning salad celebrates the beauty of summer tomatoes and highlights their sweetness with a rich, tangy sesame vinaigrette. A mild, buttery California-style olive oil will meld well with soy sauce and sesame oil, so avoid using a spicier olive oil that may be bitter. The dressing and tomatoes can both be prepared separately a few hours ahead and kept refrigerated. The tomatoes will release juices as they sit, which can dilute the dressing, so serve the salad with extra dressing on the side for a fresh hit of umami. Leftover dressing can be refrigerated for up to one week and is delicious drizzled over rice, roasted chicken and green salads.
Ingredients
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1/2cup extra-virgin olive oil 6tablespoons low-sodium soy sauce 2tablespoons distilled white vinegar 2tablespoons toasted sesame oil 1teaspoon minced garlic 1teaspoon granulated sugar, plus more to taste 3pounds mixed tomatoes, large tomatoes chopped or sliced and small tomatoes halved Kosher salt (such as Diamond Crystal) and black pepper 1/4cup chopped basil
Directions
In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar; whisk to combine. Arrange the tomatoes on a serving platter and season with salt and pepper. Drizzle with half of the dressing and top with basil. Serve the remaining dressing on the side.
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