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Japanese Tomato Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Japanese Tomato Salad 2

Japanese Tomato Salad 2 is a beloved staple found on many home tables across Japan. This dish embraces the simplicity and seasonality of its ingredients, allowing the natural sweetness of ripe tomatoes to shine. It's a salad that makes frequent appearances during the warmer months, when tomatoes are at their peak and meals are often shared with family and friends. The recipe captures the essence of Japanese home cooking, where salt is measured by instinct and the generosity of oil reflects a warmth of spirit.

On the plate, this salad is a celebration of textures and flavors. The juicy burst of tomatoes mingles with the cool crunch of cucumber, all enveloped in a bright lemon and olive oil dressing. Each bite is accented by fresh herbs and a perfectly judged sprinkle of fine sea salt, offering a refreshing balance that is both invigorating and comforting. It's a dish that invites you to savor the honest, unadorned beauty of quality ingredients.

Ingredients

  • 3tomatoes
  • 1cucumber
  • 80 mlolive oil
  • lemonjuiced
  • herbs — chopped
  • to tastefine sea salt

Method

  1. Start by washing 3 tomatoes and 1 cucumber thoroughly under cold running water. Pat them dry with a clean kitchen towel. This ensures that any dirt or pesticides are removed and the salad remains fresh and crisp.
  2. Slice the tomatoes into thin wedges and the cucumber into thin rounds. Aim for even slices to ensure uniform texture and flavor distribution in the salad. Place the sliced vegetables into a large mixing bowl.
  3. In a small bowl, combine 80 ml of olive oil with the juice of one lemon. Whisk them together until the mixture is emulsified, which means the oil and lemon juice are well combined and slightly thickened. This will be your dressing.
  4. Pour the dressing over the sliced tomatoes and cucumber in the mixing bowl. Sprinkle fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt will enhance the natural sweetness of the tomatoes and the freshness of the cucumber.
  5. Add your choice of fresh herbs, such as basil, shiso, or parsley, finely chopped. The herbs should be added to taste, keeping in mind that they should complement, not overpower, the salad. Toss the salad gently with your hands or a large spoon, ensuring that the dressing coats all the vegetables without breaking them.
  6. Transfer the salad to a serving dish immediately. The freshness of the ingredients is key, so serve it right away to enjoy the vibrant flavors and crisp textures. Pair with crusty bread to soak up any remaining dressing.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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