I need to ease back into things here. I’ll start with this simple, delicious salad—a recipe I’ve set aside for a long time. My mom grew these beautiful tomatoes this summer and I carefully carried them with me on the plane, hoping not to bruise them. This isn’t a complicated recipe and I think it goes without saying that the quality of tomatoes you use will make all the difference.
The onions are soaked in water for 5 minutes and will mellow out wonderfully. I made this twice in the last couple of days and the onions taste better and soak up more of the dressing if they are finely chopped (more than in the photo). The shiso… well, what can I say about it that I haven’t already said. I love it. The dressing is salty and tart and goes perfectly with a slice of the juicy, sweet tomato. Hope you give it a try.
Tomato and Shiso Salad
Inspired by オレンジテーブル３おつまみになるおかず
Makes 2 servings
1/2 small onion
3 shiso leaves
1 tsp. sesame oil
1/2 Tbsp. shoyu
1/2 tsp. rice vinegar
fresh ground pepper
Remove the stem from the tomato and slice 3/8″ thick. Finely chop the onion and shiso and place in separate bowls of water and let soak for 5 minutes.
Combine the sesame oil, shoyu, vinegar, and ground pepper in a small bowl and set aside.
Drain the onion and shiso separately and pat dry. Put the tomato on a plate, top with onion, then shiso, and drizzle dressing.