Recipe of the Week

Recipe from Alison Spiegel

From the author: 

“If you’re looking to bring in more texture, whether it’s raw and crunchy, crispy, creamy, or all of the above, I’ve tried a few add-ins that I highly recommend. Chopped cucumbers are a fresh and crunchy no-brainer. Finely sliced onion or shallot, soaked in ice water for five minutes to diminish the bite, add crunch and a bit of bite. Avocado makes this light salad a little more luscious, and toasted sesame seeds up the nutty factor. Finally, fresh herbs like basil, cilantro, and mint aren’t required, but they really bring this salad home.” 

1 1/2 pounds (3 to 4 medium) tomatoes, cut into chunks 
3/4 teaspoon kosher salt, plus more to taste
1 tablespoon soy sauce
1 1/2 teaspoons toasted sesame oil
1 1/2 teaspoons rice wine vinegar 
1/2 teaspoon sugar 

Place the chopped tomatoes in a colander resting over a plate. Sprinkle with the salt. Let sit for 15 minutes. You’ll be left with around 2 tablespoons of salty and delicious tomato water. Use this in vinaigrettes, cocktails, whatever you like. 

While the tomatoes are resting, whisk together the soy sauce, toasted sesame oil, rice wine vinegar, and sugar in a serving bowl.

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 you’re adding in chopped cucumber, sliced shallots, or avocado, do so now. Wait to add sesame seeds or fresh herbs until just before serving. 

You can serve the salad right away or let it sit out for a few hours at room temperature, where the tomatoes will benefit from more time to soak up the dressing. Store tightly covered leftovers in the refrigerator for 2 to 3 days. If time allows, bring to room temperature before serving again.