Recipe courtesy of Anita Lo

Heirloom Tomato Salad

Name: Heirloom Tomato Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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; 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

1 Review

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

178

Total Fat

14

Saturated Fat

1

Carbohydrates

10

Dietary Fiber

3

Sugar

5

Protein

4

Cholesterol

1

Sodium

735

Total: 10 min
Active: 10 min

This Japanese salad is one of my favorite ways to use heirloom tomatoes from the greenmarket. If you can find it, shiso leaf will really bring out their sweetness.

Ingredients

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

Directions

For the vinaigrette: place dashi, soy sauce, lemon juice, rice wine vinegar, oil, garlic and onion in a blender. Season with black pepper. Whirl until smooth. Taste and adjust seasonings.
For the tomato salad: Cut tomatoes so they’re in different shapes but roughly all the same size. Add the scallions, followed by the red onion. Season to taste with salt and pepper. Taste the vinaigrette and adjust with more vinegar and soy if necessary.
Dress the salad by pouring about half of the vinaigrette and gently toss. Serve immediately or store vinaigrette up to three days in advance. Garnish with thinly sliced shiso leaves.