Discover the Unexpected Secret Behind the Best Tomato Salad Ever!

Every summer, I rely on a few quick yet striking salads and side dishes for barbecues or summer get-togethers. They need to be simple to prepare ahead, serve well at room temperature, and be so tasty that I crave them throughout the season.

One year, it was a vibrant Mexican street corn salad. Another time, it was green beans and tomatoes dressed in a tangy Dijon vinaigrette, followed by a vibrant mixture of grilled vegetables splashed with vinegar for a smoky, tangy side.

Last summer, I discovered a wonderfully simple dish that quickly became my staple: Kay Chun’s Sesame Tomato Salad from The New York Times. The combination of sesame oil with tomatoes was a revelation, and the simplicity of Chun’s recipes, especially this salad, made them a regular in my kitchen.

The Magic of Sesame Oil in My Favorite Tomato Salad

In Southeast Asian cuisine, sesame oil is commonly paired with tomatoes to create uniquely flavorful salads. My search for recipes led to a plethora of options, including a Burmese tomato salad with red or green tomatoes, fish sauce, fried shallots, and peanuts, and a Vietnamese version that includes fennel and various herbs. The deep connection between sesame and tomato introduces numerous tasty pairings.

Crafting a Five-Ingredient Tomato Salad

Over time, whether out of necessity or curiosity, I’ve adjusted the ingredients and proportions in Chun’s Sesame Tomato Salad. Opt for larger tomatoes like beefsteak or heirloom rather than smaller varieties like grape or cherry tomatoes, which don’t hold the dressing as well.

While Chun’s original recipe remains a benchmark, here’s a simplified version with fewer ingredients that still delivers great flavor.

Consider this a base recipe for your own experiments with tomato and sesame oil combinations. This salad pairs exceptionally well with seafood, such as a topping of canned tuna or alongside seared tuna.

How to Prepare a Simple 5-Ingredient Tomato Salad

To serve four, you will need:

• About 1 1/2 pounds of medium tomatoes, chopped
• 3/4 teaspoon of kosher salt, with extra to taste
• 1 tablespoon of soy sauce
• 1 1/2 teaspoons of toasted sesame oil
• 1 1/2 teaspoons of rice wine vinegar
• 1/2 teaspoon of sugar

Begin by placing the chopped tomatoes in a colander over a dish. Sprinkle with salt and let them sit for 15 minutes to draw out some juice, which can be used in dressings or even cocktails. This tip comes courtesy of Rosie Gill from Christopher Kimball’s Milk Street.

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

After the resting period, remove the tomatoes from the colander, shaking off any excess liquid, and toss them in the dressing. You can add cucumber, sliced shallots, or avocado at this stage. Sprinkle with sesame seeds or fresh herbs right before serving.

The salad can be served immediately or left at room temperature for a few hours, allowing the flavors to meld. Store any leftovers in the refrigerator for up to three days, and allow them to come to room temperature before serving again.

Suggested Additions

For added texture—whether you prefer something crunchy, crispy, creamy, or a combination—I recommend several additions. Chopped cucumbers add freshness and crunch. Thinly sliced onions or shallots, briefly soaked in ice water to soften their sharpness, provide a crisp bite. Avocado lends a creamy texture, while toasted sesame seeds introduce a nutty flavor. While not essential, fresh herbs like basil, cilantro, and mint can really elevate this salad.