In Japan, this salad is often served chilled, which trades a slight reduction in tomato flavour for a refreshing freshness and firmness of texture.
• 2 ripe tomatoes, sliced into thin rounds
• ½ red onion, very thinly sliced into rings
• salt and black pepper, to season
• 2 tsp rice vinegar
• ½ tsp caster sugar
• 1 tsp soy sauce
• 1 tsp sesame oil
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.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.