Its ready in under 20 minutes.
One year, it was aMexican street corn salad.
It was Kay ChunsSesame Tomato SaladinThe New York Times, which is truly something special.
Simply Recipes / Mihaela Kozaric Sebrek
A Burmese tomato salad called for red or green tomatoes, fish sauce, fried shallots, and peanuts.
The sesame-tomato bond runs deep, and the companions are many.
Let this be a framework for experimenting with your own version of combining tomatoes and sesame oil.
Simply Recipes / Mihaela Kozaric Sebrek
The salad goes especially well with seafood.
I like it topped with canned tuna or as a side toseared tuna.
Sprinkle with the salt.
Simply Recipes / Mihaela Kozaric Sebrek
Let sit for 15 minutes.
Youll be left with around 2 tablespoons of salty and delicious tomato water.
Use this in vinaigrettes, cocktails, whatever you like.
(Thank you, Rosie Gill of Christopher Kimballs Milk Street for this pro tip!)
Lift the strainer away from the plate and gently shake the tomatoes to remove excess liquid.
Toss the strained tomatoes in the dressing and mix gently with clean hands or a spoon.
If youre adding in chopped cucumber, sliced shallots, or avocado, do so now.
Store tightly covered leftovers in the refrigerator for 2 to 3 days.
If time allows, bring to room temperature before serving again.
Chopped cucumbers are a fresh and crunchy no-brainer.
Avocado makes this light salad a little more luscious, andtoasted sesame seedsup the nutty factor.
