Sesame Tomato Salad

By Kay Chun

Updated Oct. 12, 2023

Sesame Tomato Salad
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4(719)
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
  • ½cup extra-virgin olive oil
  • 6tablespoons low-sodium soy sauce
  • 2tablespoons distilled white vinegar
  • 2tablespoons toasted sesame oil
  • 1teaspoon minced garlic
  • 1teaspoon granulated sugar, plus more to taste
  • 3pounds mixed tomatoes, large tomatoes chopped or sliced and small tomatoes halved
  • Kosher salt (such as Diamond Crystal) and black pepper
  • ¼cup chopped basil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

223 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 4 grams protein; 870 milligrams sodium

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
719 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.

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.

Jim

I would not refrigerate the tomatoes. Ever.

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.

Bbrown

I agree with others. Less olive oil, to let the sesame oil shine. Added a bit more vinegar to balance the oil. Salt and pepper a must!

Jordan

This was a surprise hit at a recent potluck. I used a mixture of ripe and not-fully-ripe tomatoes from my garden, along with some slightly bolted basil, but it didn't matter! A short marinade in this dressing really brought it all together and made the tangy-umami flavors shine. I showered a bunch of toasted sesame seeds before serving, as a visual cue more than anything.

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