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(762)
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
762 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.

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.

LT

For those who think it’s too oily, note that the recipe says to use only half of the dressing. I used a little less than that and everyone loved it.

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