Sesame Tomato Salad

By Kay Chun

Updated October 11, 2023

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4(773)
Comments
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This simple yet stunning salad celebrates the beauty of summer tomatoes and highlights their sweetness with a rich, tangy sesame vinaigrette. A mild, buttery California-style olive oil will meld well with soy sauce and sesame oil, so avoid using a spicier olive oil that may be bitter. The dressing and tomatoes can both be prepared separately a few hours ahead and kept refrigerated. The tomatoes will release juices as they sit, which can dilute the dressing, so serve the salad with extra dressing on the side for a fresh hit of umami. Leftover dressing can be refrigerated for up to one week and is delicious drizzled over rice, roasted chicken and green salads.

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Ingredients

Yield:6 to 8 servings

  • ½ cup extra-virgin olive oil

  • 6 tablespoons low-sodium soy sauce

  • 2 tablespoons distilled white vinegar

  • 2 tablespoons toasted sesame oil

  • 1 teaspoon minced garlic

  • 1 teaspoon granulated sugar, plus more to taste

  • 3 pounds mixed tomatoes, large tomatoes chopped or sliced and small tomatoes halved

  • Kosher salt (such as Diamond Crystal) and black pepper

  • ¼ cup chopped basil 

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

15 grams carbs; 224 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 4 grams fiber; 873 milligrams sodium; 4 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar; whisk to combine.

  2. Step 2

    Arrange the tomatoes on a serving platter and season with salt and pepper. Drizzle with half of the dressing and top with basil. Serve the remaining dressing on the side.

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Ratings

4 out of 5
773 user ratings
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Comments

Side Gig SUPERSALT

I love practically every Kay Chun recipe, and I can't wait to make this one in mid-summer with home-grown or farmer's market tomatoes. My only disagreement with this recipe is her advice to refrigerate the tomatoes. The best tomatoes never see the light of a fridge. Ever.

Jim

I would not refrigerate the tomatoes. Ever.

Bill C.

I'll add the olive oil to the dressing last, and adjust as necessary. A good olive oil will add a lot of flavor. I'm going to cut the sugar and use a bit of balsamic glaze for a bit of sweet tang.

Clifford Schireson

Outstanding. We've made this several times, once for a crowd of 20. Always a hit. For my taste, I've dialed back a bit the quantity of olive oil--maybe lighten up by 1T on the 1/2 cup. When making it ahead, I let the sliced/chopped tomatoes hang out in a colendar until it's show time.

Loren

Liked this a lot, added cucumber and lettuce. Family hit, with kids that “hate” tomatoes.

Jes

this salad is delicious! you could half the dressing and it would still be plenty.

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