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.
Active time: 10 min • Total time: 10 min
2/3 cup dressing
6
Ingredients
- 1/2 cup onion, minced
- 1 Tbsp ginger root
- 1/2 tsp salt, kosher
- 2 Tbsp olive oil
- 2 Tbsp white balsamic vinegar
- 1 Tbsp tamari
- to taste black pepper, cracked
- 1 1/3 lb heirloom tomatoes
- 2 Tbsp parsley, fresh
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. Add cracked black pepper to taste. in a small mixing bowl, and stir until combined.
- 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.
Serving & Storage Suggestions
Best By: 14 days Leftover Recs: You can absolutely keep the tamari-marinated onion dressing on hand for weeks in the fridge -Just let it temper and mix well before using. But I recommend that you only slice the amount of tomatoes that you want to eat since they are best fresh.
Original Source: https://www.bentopicnic.com/blog/2024/11/17/the-sweet-potato-flavor-fiesta
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