Asian Tomato Salad

Leggy Peggy's Note:

This recipe has been slightly tweaked from one by Katsuyo Kobayashi, Japan's favourite TV cooking show host and an Iron Chef winner. It is so easy to make, but to ensure plenty of flavour, use the best quality tomatoes you can get. If possible, make it ahead and refrigerate for at least an hour to let the flavours blend. This doesn't seem to keep well, so eat it the day you make it.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3 -4 ripe tomatoes
• 1/4 medium white onion
• 1 tablespoon rice vinegar
• 1 -3 teaspoon honey (optional, I use 1 or none)
• 1 pinch salt, be generous

Directions:

1. You can skip this step if you have very thin skinned tomatoes. Insert a fork into the caps of the tomatoes and plunge tomatoes in boiling water for 5-6 seconds, then immediately run cold water over them, and remove the skin.
2. Core the tomatoes and slice them into thin wedges.
3. Chop the onion finely.
4. Make the dressing by combining the vinegar and honey.
5. Arrange tomatoes on a plate, sprinkle with chopped onion, sprinkle with salt and drizzle over dressing.

Reviews

[Elmotoo]

The dressing makes this fabulous! Drools & raves all around. I will use shallot vs. regukar onion next time, tho, for a more delicate flavor. Made for Tomato Tag in the Diabetic Forum 4/12. Thanks, Peggy!

[I'mPat]

Simplicity at its best, just loved the dressing with the sweet vine ripened tomato and as I didn't have a white onion and I was only making one serve I used a sweet pink eschallot and had as a side to some left over roast chicken for a refreshing and light lunch. Thank you Leggy Peggy, made for Make My Recipe - Edition 17.

[**Mandy**]

Mmm, sweet & tangy at the same time, lovely way to use up fresh tomatoes from the garden. Thanks for posting! Made for Aus/NZ Recipe Swap.