Japanese tomato salad

Adam Liaw
Japanese tomato salad.
Japanese tomato salad. Photo: William Meppem

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.

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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