Method
“If you’re looking to bring in more texture, whether it’s raw and crunchy, crispy, creamy, or all of the above, I’ve tried a few add-ins that I highly recommend. Chopped cucumbers are a fresh and crunchy no-brainer. Finely sliced onion or shallot, soaked in ice water for five minutes to diminish the bite, add crunch and a bit of bite. Avocado makes this light salad a little more luscious, and toasted sesame seeds up the nutty factor. Finally, fresh herbs like basil, cilantro, and mint aren’t required, but they really bring this salad home.”
- 1
Place the chopped tomatoes in a colander resting over a plate. Sprinkle with the salt. Let sit for 15 minutes. You’ll be left with around 2 tablespoons of salty and delicious tomato water. Use this in vinaigrettes, cocktails, whatever you like.
- 2
While the tomatoes are resting, whisk together the soy sauce, toasted sesame oil, rice wine vinegar, and sugar in a serving bowl.
- 3
Lift the strainer away from the plate and gently shake the tomatoes to remove excess liquid. Toss the strained tomatoes in the dressing and mix gently with clean hands or a spoon. If you’re adding in chopped cucumber, sliced shallots, or avocado, do so now. Wait to add sesame seeds or fresh herbs until just before serving.
- 4
You can serve the salad right away or let it sit out for a few hours at room temperature, where the tomatoes will benefit from more time to soak up the dressing. Store tightly covered leftovers in the refrigerator for 2 to 3 days. If time allows, bring to room temperature before serving again.
From the farm's kitchen
View the original recipe