Sesame Tomato Salad

I’ve made this 3 times so far, exactly as written. The 1st time I needed to make a salad for a potluck where the host has a medical condition requiring him to avoid greens. After that, I was responding to requests to make it again & again! The most recent time was a Hanukkah party…so no summer tomatoes. But mixing 3 or 4 kinds of tomatoes & leaving them on the counter for a few days prior to making the salad—we didn’t miss summer at all! Add lemon to leftover dressing for green salads.

My go-to tomato recipe all summer long. Truly just a love story between warm, sun ripened tomatoes and sesame oil.

Very strong soy sauce flavor. I added a little brown sugar as someone else suggested, some rice vinegar, more garlic, more sesame oil. We still liked it.

Not my favorite because sesame oil flavor was too dominant.

I made a very scaled down version with 1/2 pint of cherry tomatoes from my CSA, combined with 1 tbsp olive oil, 1 tsp cider vinegar, 1/2 tsp soy sauce, 1/2 tsp sesame oil, a dab of minced garlic & a pinch of sugar, lots of basil because my garden is exploding with it. I loved the flavors and it wasn’t too oily or salty. I usually cut way back on the amount of oil & salt/soy sauce called for by NYTimes salad recipes and it’s rarely the wrong move.

I doubled vinegar by adding some balsamic. Left out sugar.

Really liked this salad dressing! I've become less skeptical of dressings with a bit of sugar, and this is an example where a small amount is delicious. I've used this dressing with summer tomatoes and also on other salads. The dressing recipe makes a huge amount, so unless you're serving a crowd, cut the recipe in half.

The first bite I took right after making gave me pause about the combination of flavors. I let it sit for an hour or more and had some at the summer cookout- and I immediately launched into bragging about it. This recipe is excellent for warm weather and tomato season. Key would probably be quality of tomatoes and pomegranate seeds. Saves quite well. I did cutting prep ahead for all but the tomatoes & it came together very quickly day of!

I agree with the reviewer who said this was a too oily. I’d cut the oil in half, but don’t leave it out altogether. I also added some chopped raw zucchini from the garden, which used a tiny fraction of the prolific zucchini we have right now. But hey, one can only make so much zucchini bread. Delicious summer salad!

I adore this recipe. I didn’t measure super accurately, but the tomatoes were fresh. It was amazing. Also, I added thinly slices pimientos, the Spanish green peppers that are sweet and like long fingers? Amazing.

I was very excited to try an heirloom tomato salad with a sesame dressing! But this dressing wasn’t what I wanted for this salad. I tried it as written and agree with other commenters it’s too heavy on the soy sauce and oil. I ended up making the dressing without the soy sauce, reduced the oil, and used rice wine vinegar. It was very pretty.

While I admire the convictions to never refrigerate tomatoes (ever!), I do it all the time and nothing bad has happened. Ever!

Delicious!

Subbed mirin for sugar and rice wine vinegar for the distilled white vinegar and also left off the olive oil. Used 4 tablespoons of soy sauce and added an English cucumber.

Made this tonight, and sprinkled some sesame seeds on before serving. Would perhaps try a rice vinegar next time. I think chickpeas would be a nice addition.