Sesame Tomato Salad
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
- 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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 18 gramsCalories: 223Saturated Fat: 2 gramsUnsaturated Fat: 14 gramsSodium: 870 milligramsSugar: 10 gramsFiber: 4 gramsCarbohydrate: 15 gramsProtein: 4 grams