Sesame Tomato Salad

Name: Sesame Tomato Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 to 8 servings
Ingredients: 1/2 cup extra-virgin olive oil; 6 tablespoons low-sodium soy sauce; 2 tablespoons distilled white vinegar; 2 tablespoons toasted sesame oil; 1 teaspoon minced garlic; 1 teaspoon granulated sugar, plus more to taste; 3 pounds mixed tomatoes, large tomatoes chopped or sliced and small tomatoes halved; Kosher salt (such as Diamond Crystal) and black pepper; 1/4 cup chopped basil

By Kay Chun

Updated Oct. 12, 2023

Sesame Tomato Salad — Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Rating: 4(706)
Comments: Read comments

This simple yet stunning salad celebrates the beauty of summer tomatoes and highlights their sweetness with a rich, tangy sesame vinaigrette. A mild, buttery California-style olive oil will meld well with soy sauce and sesame oil, so avoid using a spicier olive oil that may be bitter. The dressing and tomatoes can both be prepared separately a few hours ahead and kept refrigerated. The tomatoes will release juices as they sit, which can dilute the dressing, so serve the salad with extra dressing on the side for a fresh hit of umami. Leftover dressing can be refrigerated for up to one week and is delicious drizzled over rice, roasted chicken and green salads.

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Ingredients

Yield:6 to 8 servings

½cup extra-virgin olive oil
6tablespoons low-sodium soy sauce
2tablespoons distilled white vinegar
2tablespoons toasted sesame oil
1teaspoon minced garlic
1teaspoon granulated sugar, plus more to taste
3pounds mixed tomatoes, large tomatoes chopped or sliced and small tomatoes halved
Kosher salt (such as Diamond Crystal) and black pepper
¼cup chopped basil

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar; whisk to combine.
Step 2
Arrange the tomatoes on a serving platter and season with salt and pepper. Drizzle with half of the dressing and top with basil. Serve the remaining dressing on the side.

Ratings

4 out of 5

706 user ratings

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Comments

Side Gig SUPERSALT2 years ago

I love practically every Kay Chun recipe, and I can't wait to make this one in mid-summer with home-grown or farmer's market tomatoes. My only disagreement with this recipe is her advice to refrigerate the tomatoes. The best tomatoes never see the light of a fridge. Ever.

Bill C.2 years ago

I'll add the olive oil to the dressing last, and adjust as necessary. A good olive oil will add a lot of flavor. I'm going to cut the sugar and use a bit of balsamic glaze for a bit of sweet tang.

Jim2 years ago

I would not refrigerate the tomatoes. Ever.

LT3 weeks ago

For those who think it’s too oily, note that the recipe says to use only half of the dressing. I used a little less than that and everyone loved it.

Bbrown8 months ago

I agree with others. Less olive oil, to let the sesame oil shine. Added a bit more vinegar to balance the oil. Salt and pepper a must!

Jordan9 months ago

This was a surprise hit at a recent potluck. I used a mixture of ripe and not-fully-ripe tomatoes from my garden, along with some slightly bolted basil, but it didn't matter! A short marinade in this dressing really brought it all together and made the tangy-umami flavors shine. I showered a bunch of toasted sesame seeds before serving, as a visual cue more than anything.

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