5-Ingredient Tomato Salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chopped tomatoes in a colander resting over a plate. Sprinkle with the salt. Let sit for 15 minutes. You’ll be left with around 2 tablespoons of salty and delicious tomato water. Use this in vinaigrettes, cocktails, whatever you like.

Step 2

While the tomatoes are resting, whisk together the soy sauce, toasted sesame oil, rice wine vinegar, and sugar in a serving bowl. Lift the strainer away from the plate and gently shake the tomatoes to remove excess liquid. Toss the strained tomatoes in the dressing and mix gently with clean hands or a spoon. If you’re adding in chopped cucumber, sliced shallots, or avocado, do so now. Wait to add sesame seeds or fresh herbs until just before serving. You can serve the salad right away or let it sit out for a few hours at room temperature, where the tomatoes will benefit from more time to soak up the dressing. Store tightly covered leftovers in the refrigerator for 2 to 3 days. If time allows, bring to room temperature before serving again.

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