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May 2007
Last Updated April 2014

Product Reviews / Main Nibbles / Vegetables

Recipe: Cherry Tomato & Seaweed Salad With Sesame Dressing

A New Taste Twist For A Tomato Salad

While waiting for the delicious tomatoes of summer, you can make a wonderful tomato salad with cherry tomatoes. Tomatoes are indigenous to the Americas (the cherry tomato grew wild in the Andes, and were first cultivated by the Aztecs and Incas as early as 700 C.E.).

This Japanese-style “fusion” dish is halfway between a salad and a pickle, a sharp, zingy dish for any season, full of the flavors of umami. The taste contributed by the sesame seeds is not only a very tasty accent, but contains plenty of unsaturated fatty acids and vitamin E.

You’ll see why salads don’t have to be dull. This recipe is simple to prepare and will make a great addition to your salad and side dish repertoire.

Serves 2.

Ingredients

• 1 tablespoon chopped and dried wakame seaweed

• 5 ounces cherry tomatoes

• 1-1/2 tablespoons ground sesame seeds

• 1/2 teaspoon honey*

• Salt and pepper to taste
• 2 teaspoons vinegar
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil

*Honey is used to add a subtle sweetness, but a little less than 1 teaspoon of sugar can be substituted.

Preparation

1. Soak the wakame seaweed in water until softened, shaking off the excess moisture.
2. Remove the stalks from the cherry tomatoes and cut into halves or quarters, so that they can be coated more easily with the dressing.
3. Mix together all remaining ingredients except the sesame seeds. Add the wakame seaweed and cherry tomatoes to the dressing and mix well.
4. Add the sesame seeds and mix together.

Recipe and photo © UMAMI Information Center. All rights reserved. All other material Lifestyle Direct, Inc. All rights reserved.