Community Pick
Asian Tomato Salad
photo by NorthwestGal
- Ready In:
- 5mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 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
- 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.
- Core the tomatoes and slice them into thin wedges.
- Chop the onion finely.
- Make the dressing by combining the vinegar and honey.
- Arrange tomatoes on a plate, sprinkle with chopped onion, sprinkle with salt and drizzle over dressing.
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Reviews
-
This was a wonderful way to prepare fresh tomatoes and keep them refreshingly cool. I served them with Japanese Ribs, and it was a great side dish. I went with the full amount of honey, and I really liked it and didn't think it was overly sweet, and I'd keep that same amount the next time I make this recipe. Thank you for sharing your recipe, Leggy Peggy. Made for Culinary Quest 2016 (Japan).
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Made for the Japan leg of Culinary Quest #3 - For the most part, I made your recipe as written. While I didn't change the heart of it, I did alter its color profile by using a mixture of red & white onion & adding a sprinkle of dried parsley. I had never cooked even 1 Japanese recipe in my lifetime, so Siggi's expectations were very low. But he was pleasantly surprised to taste something familiar to him that was brightly crisp & well-flavored. He is the harsher critic of the 2 of us, so your recipe was a clear success. Thx for sharing it w/us Peggy. :-)
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RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p>
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<p>I love to cook and travel.</p>
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<p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p>
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<p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p>
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<p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>