Japanese · Salads & Sides
Shigeyo's Tomato Salad
Tested by
Cooked and tested by the Valentiful team
Shigeyo's Heirloom Tomato Salad bursts with juicy, peak-season tomatoes dressed in a bold, unexpected vinaigrette-a punchy mix of white balsamic, tamari, shallot, and ginger. The sweet-acidic depth of the dressing cuts through the tomatoes' richness, while fresh herbs on top bring a garden-bright finish.
This unlikely flavor pairing was first tossed together improvisationally by Shigeyo Atsusaka, my host mom when I was living in rural Japan in my 20's. Years later, visiting me in Texas, she made this salad with heirlooms from my local farmers market-effortlessly transforming what was fresh and on hand into something unforgettable. Her quiet confidence and creative ease are the soul of this dish, and every summer, it brings me right back to her side.
Shigeyo's Heirloom Tomato Salad bursts with juicy, peak-season tomatoes dressed in a bold, unexpected vinaigrette-a punchy mix of white balsamic, tamari, shallot, and ginger. The sweet-acidic depth of the dressing cuts through the tomatoes' richness, while fresh herbs on top bring a garden-bright finish.
This unlikely flavor pairing was first tossed together improvisationally by Shigeyo Atsusaka, my host mom when I was living in rural Japan in my 20's. Years later, visiting me in Texas, she made this salad with heirlooms from my local farmers market-effortlessly transforming what was fresh and on hand into something unforgettable. Her quiet confidence and creative ease are the soul of this dish, and every summer, it brings me right back to her side.
Tastes
Colors
Techniques
DietaryGluten-Free · Vegan · Soy-Free · Nut-Free · Sesame-Free
Yield⅔ cup Dressing
Serves6 (3.5 oz servings)
TimeActive 10m · Total 10m
Tested by
Cooked and tested by the Valentiful team
Ingredients
½ cup Onionsminced
1 Tbsp Ginger Rootgrated
½ tsp Kosher Salt
2 Tbsp Olive Oil
2 Tbsp White Balsamic Vinegar
1 Tbsp Tamari
Black Peppercorn, to tastecracked
1⅓ lbs Tomatoes
2 Tbsp Parsleyleaves
Instructions
••
PREP DRESSING: Mince onion. Grate ginger root on a microplane.
MAKE DRESSING: Combine the minced onion and grated ginger with salt, olive oil, white balsamic vinegar, and tamari in a small mixing bowl and stir until combined. Add cracked black pepper to taste.
SLICE TOMATOES: Slice tomatoes into "1/4 thick slices and spread out on your serving dish.
DRESS TOMATOES: Drizzle dressing across the tomatoes, making sure it is evenly distributed on each slice. Garnish with fresh parsley.
Finished cooking?
Serving & Keeping
Make ahead: You can absolutely keep the tamari-marinated onion dressing on hand for a couple weeks in the fridge; Just let it temper and mix well before using.
Keeps: I recommend that you only slice and dress the amount of tomatoes that you want to eat since they are best fresh.
Serving & Keeping
Make ahead: You can absolutely keep the tamari-marinated onion dressing on hand for a couple weeks in the fridge; Just let it temper and mix well before using.
Keeps: I recommend that you only slice and dress the amount of tomatoes that you want to eat since they are best fresh.