Chilled Tomato Salad Recipe

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!

Chilled Tomato Salad Recipe

1 pint of mixed cherry tomatoes
1 tablespoon of light soy sauce
1 teaspoon of sherry vinegar
1 teaspoon of sesame oil
2 mint leaves very thinly sliced

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!

3 Comments add yours

  1. I am so glad you made the point about peeling. There are many cooks who think it is a useless procedure, but it improves the flavor of any tomato. On larger tomatoes I use the peeler with a swiveling blade, sliding it side to side. I also use the peeler to peel bell peppers before cooking them in a sauce or a casserole if I want a sweeter taste of pepper.

    I haven’t peeled larger tomatoes before, I’ll have to give it a try.

    steph on August 3rd, 2010 at 10:29 am

    I also peel fresh plum or roma tomatoes for sauce, split them and remove the seeds. It yields a much meatier texture and more fresh tometoey flavor to the sauce than mashing the the unpeeled and unseeded tomatoes through a press.

    Marcella Hazan on August 3rd, 2010 at 11:30 am
    Marcella Hazan on August 1, 2010 at 4:40 pm
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