Tomato-and-Pineapple Salad with Garlic Chips

Rating: Unrated

Roy Choi makes this tomato-and-onion salad as an homage to Hawaiian fruits and vegetables. “One thing many people don’t know about Hawaii is that produce is really expensive there,” he says. “There’s not a lot of [arable] land. When you eat salad in Hawaii, it’s not like it’s from a buffet in Las Vegas—it’s a special moment. A tomato is a big deal: It’s one of hundreds, not thousands.” Here, he thickly slices those tomatoes, tops them with slivers of sweet onion and spoons a pineapple-spiked soy dressing on top. Slideshow: More Amazing Salads 

By Roy Choi
December 2012

Gallery

© Con Poulos

Recipe Summary

total:
40 mins
Yield:
4 to 6
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Ingredients

Directions

  • In a blender or mini food processor, combine the soy sauce with 2 tablespoons of the pineapple pieces and the canola oil, rice vinegar, sugar, sliced scallion and mirin and puree until smooth.

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  • Arrange the tomato slices on one half of a large serving platter and scatter the thinly sliced sweet onion over the top of them. Drizzle the vegetables with half of the pineapple–soy dressing. In a large bowl, toss the baby arugula with the remaining pineapple pieces and pineapple-soy dressing. Mound the arugula salad alongside the tomatoes and onions and garnish with the Golden Garlic Chips.

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