Wednesday, August 17, 2011

Chinese Tomato Salad


The day’s haul from Mom’s greenhouse, getting a cool bath in the sink



I made this salad the other day, after picking some truly gorgeous tomatoes (red roma and yellow cherry) from my mother’s greenhouse. This salad is so light and refreshing – it’s perfect for a summer meal. The dressing is so striking, this dish will work with winter-time grocery store tomatoes, but summer time is the BEST time to enjoy this dish!


Chinese Tomato Salad

Adapted from The Asian Cookbook, from Parragon Publishing

(I don’t usually link to books on Amazon, but this book is one of my favorites, and very inexpensive. I highly recommend it!!)



Tomatoes (2 large, or enough to fill a small serving dish), sliced

Chopped green onions (I used the top 5-6” of three green onions)

Chopped garlic (2 cloves)

Sesame Oil (1/2 tsp)

Rice Vinegar (1 Tbsp)

Salt (1/2 tsp)

Pepper (white or black, one pinch)

Sugar (one generous pinch)


Combine your green onions, garlic, sesame oil, rice vinegar, salt, pepper and sugar in a large bowl. Whisk, and taste. Adjust seasonings to taste. Add your sliced tomatoes, gently fold to coat and transfer to a serving dish. Garnish with additional sliced green onions if desired.


Optional: If using only large tomatoes, the tomato slices can be arranged in a ring on a serving platter, and the completed dressing can be spooned over the top.


Can be made ahead of time. Serve at room temperature.