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Japanese Tomato Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Japanese Tomato Salad 3

Japanese Tomato Salad 3 is a cherished staple in home kitchens across Japan, enjoyed especially during the sweltering summer months when tomatoes and cucumbers are at their peak ripeness. This salad encapsulates the simplicity and freshness that Japanese cuisine is celebrated for, with a focus on quality ingredients and a balance of flavors that make it a favorite at family gatherings and casual meals alike.

The salad should burst with the sweet juiciness of ripe tomatoes, complemented by the crispness of cucumbers. The olive oil adds a luxurious richness, while a squeeze of lemon provides a refreshing tang. A sprinkle of fine sea salt ties it all together, allowing the natural flavors to shine, making each bite a refreshing escape from the heat.

Ingredients

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

Method

  1. Start by washing the 3 tomatoes and 1 cucumber thoroughly under cold running water to remove any dirt or pesticides. Pat them dry with a clean kitchen towel. Slice the tomatoes into thin wedges, ensuring each piece is uniform for even dressing. Peel the cucumber if desired, then slice it into thin rounds, aiming for a similar thickness to the tomato wedges for a balanced texture.
  2. In a large mixing bowl, combine the sliced tomatoes and cucumber. This bowl should be large enough to allow gentle mixing without spilling the ingredients. Keep the bowl in the refrigerator for a few minutes to ensure the vegetables remain cool and crisp, which enhances their refreshing taste.
  3. Prepare the dressing by combining 80 ml of olive oil, the juice of one lemon, and fine sea salt to taste in a small bowl. Whisk the mixture until the oil and lemon juice are well emulsified, creating a smooth and slightly thickened dressing. Taste the dressing and adjust the salt if necessary, keeping in mind that the salt should enhance the natural flavors of the vegetables without overpowering them.
  4. Pour the dressing over the chilled tomatoes and cucumber in the mixing bowl. Use a gentle tossing motion with a large spoon or your hands to coat the vegetables evenly with the dressing. Be careful not to crush the tomatoes; they should remain intact and vibrant in color, indicating they have absorbed the dressing without becoming mushy.
  5. Finely chop your choice of fresh herbs, such as basil, shiso, or parsley, and sprinkle them over the salad. The herbs should be added just before serving to maintain their bright flavor and aroma. Toss the salad gently once more to distribute the herbs evenly.
  6. Transfer the dressed salad to a serving platter or individual plates. Serve immediately with fresh bread on the side, allowing diners to enjoy the salad's fresh, vibrant flavors and the contrast of textures. This dish is best enjoyed fresh, as the flavors are most pronounced when the salad is newly dressed and the vegetables are crisp.
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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