Japanese tomato salad
In Japan, this salad is often served chilled, which trades a slight reduction in tomato flavour for a refreshing freshness and firmness of texture.
Ingredients
2 ripe tomatoes, sliced into thin rounds
½ red onion, very thinly sliced into rings
salt and black pepper, to season
Dressing
2 tsp rice vinegar
½ tsp caster sugar
1 tsp soy sauce
1 tsp sesame oil
Method
Arrange the onion and tomato on a plate and season well with salt and pepper. Mix together the dressing ingredients and pour over the salad. Serve immediately.
Adam's tip Having to keep tomatoes at room temperature is a bit of a myth. While unrefrigerated tomatoes are more flavourful, you can keep tomatoes chilled for a few days and return them to room temperature without significantly affecting their flavour.
Also try: Adam Liaw's peanut butter noodles with roast chicken
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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