Although this blend of raw tomatoes, paper-thin onion and mild green peppers seems Italian, it’s a common mix for Japanese farm families. Instead of the usual squirt of mayonnaise, author Nancy Singleton Hachisu drizzles on an Asian vinaigrette.
Slideshow: Summer Salad Recipes
1 pound cherry or grape tomatoes, halved
1/4 pound small mild green peppers, such as Italian frying peppers, halved
lengthwise and thinly sliced crosswise
1/2 small onion, very thinly sliced
2 tablespoons canola oil, preferably cold-pressed
1 1/2 tablespoons organic soy sauce
1 1/2 tablespoons brown rice vinegar
6 shiso leaves, thinly sliced
How to Make It
In a large bowl, gently toss the tomatoes, peppers and onion. Drizzle with the oil, soy sauce and vinegar. Scatter the shiso on top and serve right away.
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