Heirloom Tomato Salad

Deselect All

Vinaigrette

1/4 cup dashi, stock made from kelp and bonito flakes; available at many supermarkets or online

3 tbsps soy sauce, or to taste

2 tbsps lemon juice, or to taste

1 tbsp rice wine vinegar, or to taste

1/4 cup vegetable, soybean or canola oil

1 Clove garlic, chopped

1/4 cup Vidalia onion, finely chopped

Black pepper to taste

Salad

1 quart Heirloom tomatoes, a variety, cored and sliced into bite-sized pieces

2 tbsps scallion thin bias cut

1/4 cup red onion, thinly sliced

4 shiso leaves, ripped (optional)

Salt and pepper to taste