Summer Tomato Salad
The beauty of summer tomatoes is that they need so little to make them shine. A quick vinaigrette made of rice wine vinegar, soy sauce and fish sauce bring out the umami in the tomatoes. You’ll see that I’ve rinsed the red onion under running cold water, which helps remove some of that onion-y bite. This recipe is super versatile, feel free to add mozzarella, shavings of parmesan or capers. But always use the freshest in-season tomatoes you can find. I’ve used an assortment of colors to create a striking ombre effect, but of course the dish will be just as delicious with any in-season ripe tomatoes.
Serves 4-6
INGREDIENTS
4-5 heirloom tomatoes in different colors, sliced
½ pint heirloom cherry tomatoes, halved
¼ cup red onion, very thinly sliced
2 tbsp olive oil
1 tsp rice wine vinegar
1½ tsp soy sauce
1 tsp fish sauce
¼ cup of chopped basil, dill and chives
Kosher salt and freshly ground black pepper
Flaky sea salt, for finishing
METHOD
In a small bowl, whisk together olive oil, rice wine vinegar, soy sauce and fish sauce. Season with salt and pepper. Rinse onion under cold running water for 10-15 seconds, then set aside on a paper towel-lined plate or mesh strainer.
On a large platter, arrange tomatoes and cherry tomatoes from light to dark colors, overlapping as needed to create an ombre effect. Top with onions, then drizzle vinaigrette atop. If you have time, let sit for 5 to 15 minutes at room temperature. Before serving, top with herbs, finish with flaky sea salt and serve.
