Asian Tomato Salad with Soy & Sesame

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SERVES:

2-4 AS A SIDE

Prep Time:

5 MINUTES

Cook Time:

This isn’t your average tomato salad. Inspired by umami-rich pantry staples, this dish gives peak-season tomatoes a bold, salty-sour upgrade with soy sauce, chilli oil, and sesame. The onions mellow out in the tomato juices, the dressing comes together in seconds, and the whole thing sings with fresh coriander and a little crunch from toasted sesame seeds. Great with noodles, grilled meat, or just spooned up with crusty bread. Fridge to fork in five.

_INGREDIENTS:

1 small brown onion, thinly sliced
5–6 Campari tomatoes, cut into chunks
1 Tbsp rice wine vinegar
1½ Tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp toasted sesame seeds
¼ cup fresh coriander, chopped
1 tsp chilli oil (use ½ tsp for a milder version)
Salt

_{INSTRUCTIONS:}

Cut the tomatoes into chunks and slice the onion thinly.
Add both to a bowl, sprinkle with a little salt, and toss gently. Let sit for 10 minutes to draw out the tomato juices and soften the onion.
Add the soy sauce, rice wine vinegar, sugar, sesame oil, and chilli oil. Toss gently to coat everything in the dressing.
Stir through the sesame seeds and chopped coriander. Taste and adjust salt if needed.
Serve immediately or let it sit for 5–10 more minutes to deepen the flavour.

wonkybox

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