Sometimes I feel like I can exist strictly on cold food in the summer, so I tend to eat a lot of fruit and vegetables out of hand. One of my favourites has to be the tomato. Tomatoes in the summertime taste completely different from their wintertime cousins. Sweeter, juicer, more tomatoey, summer is the perfect time for simple tomato salads.
I find that peeled tomatoes taste totally different from un-peeled. They’re more delicate, fresh and less acidic. It might seem like an unnecessary step, but peeling the tomatoes really makes this salad. This is actually a spin off Momofuku’s cherry tomato salad. I changed it by taking out the tofu and shiso and altering the proportions of the dressing.
The most time consuming part of this salad has to be the tomato peeling, but at least for the most part you’ll be cooling off by dunking your hands into an ice cold water bath!
Bring a pot of water to boil over high heat. While the water is coming to a boil, make a small X in the bottom of each cherry tomato. In batches, blanch the cherry tomatoes in the boiling water for 10 seconds then immediately scoop the cherry tomatoes out and plunge them into an ice cold bowl of water. Peel the tomatoes and drain them. In a small bowl, mix the soy sauce, sherry vinegar and sesame oil. Drizzle over the tomatoes and toss well to coat. Chill the tomatoes in the fridge until cold. When ready to serve, sprinkle with the thinly sliced mint. Enjoy!