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Tomato, Onion and Green Pepper Salad with Shiso

  • Total Time:
  • Servings: 6

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.

KEY: Summer, Asian, Japanese, Appetizers/starters, Salads, Side Dishes, Basic/Easy, Fast, Healthy, No-Cook, Vegetarian, Dinner, Lunch

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  • 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 this recipe

  1. 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.
Contributed By Photo © Fredrika StjArne Published September 2014

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455944 recipes/tomato-onion-and-green-pepper-salad-with-shiso 2014-08-11 Nancy Singleton Hachisu summer|asian|japanese|appetizers-starters|salads|side-dishes|6|basic-easy|fast|healthy|no-cook|vegetarian|weeknight-dinner|lunch september-2014 recipes,tomato-onion-and-green-pepper-salad-with-shiso 455944