In Season Now: Cherry and Grape Tomatoes
Ah, bite-sized tomatoes, fresh off the vine and warmed by the July sun. What’s not to love?
Here’s my favorite recipe for cherry and grape tomatoes: Tomato Salad with Soy Sauce. It’s fast, easy, and tastes like summer.
Cherry or Grape Tomato Salad with Soy Sauce
- 2 tablespoons of soy sauce (I recommend wheat-free, reduced sodium tamari)
- Pinch of sugar
- 2 teaspoons of dark sesame oil
- 4 cups of cherry and/or grape tomatoes, stems removed and halved crosswise (I like to use a mix of different colored cherry and grape tomatoes)
- 1/2 cup of whole basil leaves, preferably Thai basil
- Freshly ground black pepper
1. Whisk the soy sauce, sugar, and sesame oil in a large bowl. Add the tomatoes and basil and sprinkle with pepper. Stir gently to coat the tomatoes with the dressing.
2. Let the salad stand at room temperature for 10-15 minutes, stirring once or twice. (Letting the salad sit releases some of the juices from the tomatoes.) Taste, adjust the seasoning if necessary, and serve at room temperature.
Note: I don’t recommend making this salad more than 30 minutes ahead of serving. The refrigerator always seems to kill the flavor and texture of vine-ripened tomatoes. Plus the basil becomes wilted if it sits in the dressing for too long.
Reminder: Tomatoes are best stored unwashed and on the kitchen counter. If your tomatoes are under-ripe, store them in a paper bag at room temperature for a day or two.