8 Reviews

This tomato salad is super! The dressing adds so much zing, with the garlic, ginger and lemon juice (I didn't use the vinegar.) Very fresh and light. I opted not to use the sugar, and just added a tablespoon or so of oil because I don't like my salad dressings very oily. I did have a little problem making a fine paste of my ginger and garlic and ended up with some bits and pieces, but it's still fine. I've been trying to eat more fresh garlic and onions, and less processed and cooked foods (enzymes and all that nutrition stuff) and this recipe is just perfect. Thanks, Evelyn.

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yogi January 14, 2004

This was very refresing.

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Jeffsmom April 05, 2004

This is so good. To make a paste of the ginger and garlic, I used a fine mesh micro-plane. Very easy and very quick. I made the recipe as written and we loved it. Thanks Evelyn for posting.

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jerseygirl1952 May 16, 2011

Simple but really yummy! The ginger sets this apart from other salads of this type. I used the optional sugar. I'll be making this often while my cherry tomato plants are producing. Thanx!

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*Parsley* August 28, 2009

I LOVE tomatoes naked and I wasn't super eager to try this, but my husband thought it might be a nice change. WOW am I glad we tried it. I LOVED the recipe. It's super easy to pull together and the flavours work so well. This will become part of our everyday recipes!

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Ennoia July 27, 2007

This was fantastic, and it keeps really well in the fridge, I had some leftover pasta , tossed this over the top and reheated..wow, Im now earmarking this in my pasta cookbook aswell as my tomato one. i will use tjis all summer long

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ChefDebs June 06, 2007

I loved it; simply loved it. It was quite possibly the very best dressing I could have put on my salad, which consisted of all of the ingredients mentioned with the addition of grilled tuna steak & red onion. (I am mad for red onion.) I was shopping today for Ginger Dressing & the cheapest I saw was $3.98. I made this for perhaps 15 cents & I bet it was better.

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Old Smoky May 29, 2006

Overall we really enjoyed this recipe. It's really fresh and wakes up your taste buds! I too had a bit of trouble getting the ginger and garlic down to a fine paste, but I think that's because of my inexperience with a pestle & mortar more than anything else. I did find there was a bit too much vinegar in the dressing. Next time I'd use half as much vinegar but keep the oil the same.

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Sackville May 19, 2004
Tomato Salad with Ginger-Garlic Dressing