Asian Tomato Salad

Leggy Peggy's Note:

This recipe has been slightly tweaked from one by Katsuyo Kobayashi, Japan's favourite TV cooking show host and an Iron Chef winner. It is so easy to make, but to ensure plenty of flavour, use the best quality tomatoes you can get. If possible, make it ahead and refrigerate for at least an hour to let the flavours blend. This doesn't seem to keep well, so eat it the day you make it.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 3 -4 ripe tomatoes
• ¼ medium white onion
• 1 tablespoon rice vinegar
• 1 -3 teaspoon honey (optional, I use 1 or none)
• 1 pinch salt , be generous

Directions:

1. You can skip this step if you have very thin skinned tomatoes. Insert a fork into the caps of the tomatoes and plunge tomatoes in boiling water for 5-6 seconds, then immediately run cold water over them, and remove the skin.
2. Core the tomatoes and slice them into thin wedges.
3. Chop the onion finely.
4. Make the dressing by combining the vinegar and honey.
5. Arrange tomatoes on a plate, sprinkle with chopped onion, sprinkle with salt and drizzle over dressing.

Reviews

[Lalaloula]

A really nice tomato salad. Its fresh and tasty. Left out the honey cause I used sweet cherry tomatoes but other than that made as stated.
THANK YOU SO MUCH for sharing this lovely recipe with us, Peggy!
Made and reviewed for Aussie/NZ Recipe Swap #50, March 2011.

[Baby Kato]

I made this dish for my birthday lunch. It was wonderful, so quick and easy to make and oh so delcious. I used beautiful vine grown tomatoes, sweet white onion and honey from a neighbors farm. This is the perfect dish to treat yourself. I couldn't wait to share it with the family, they also really enjoyed it. Sometimes the simplest ingredients are the best. Thanks for sharing another winner.

[Cilantro in Canada]

This is so easy to make. We like our salad a little sweeter so I used the higher amount of honey listed. Thanks for the recipe.