For a refreshing side dish on a busy weeknight, try my Japanese Tomato Salad with Sesame Ponzu recipe. Tangy, sweet, and nutty, it takes just minutes to make the citrusy soy dressing and toss it with juicy tomatoes. Variations included!
On busy weeknights, flavorful recipes that require minimal preparation are a must. This easy Tomato Salad with Sesame Ponzu can be whipped up in just 5 minutes and is a delightful combination of nutty, tangy, savory, and sweet flavors. Plus, cleanup is a breeze!
If you’re looking for more quick salad recipes, consider trying my Japanese Cucumber Salad, Seaweed Salad with Miso Dressing, or Japanese Kani Salad!
Why I Love This Recipe
- Quick and simple: Grind the sesame seeds, add ponzu, cut the tomatoes, and toss. It’s that easy!
- Full of flavor: The Japanese citrus soy sauce and ground white sesame seeds create a vibrant, rich, and umami dressing.
- One-bowl recipe: I prepare the dressing and toss the salad in the same mortar used for grinding the sesame seeds, resulting in only one dish to clean.
Ingredients for This Tomato Salad
- Tomatoes
- Ponzu (Japanese citrus dipping sauce)
- Toasted white sesame seeds
Find the printable recipe with measurements below.
Substitutions
- Ponzu: This versatile Japanese condiment made with citrus juice and soy sauce is commonly used in salad dressings, dipping sauces, and seafood marinades. It can be found bottled at Japanese grocery stores or online. Alternatively, you can prepare it from scratch with a homemade ponzu sauce recipe.
- White sesame seeds: Pre-toasted white sesame seeds are available in Japanese and Asian markets. If unavailable, lightly toast raw sesame seeds in a dry frying pan until fragrant. Adding a dash of toasted sesame oil can also enhance the nutty flavor.
Key Kitchen Tools
How to Make Tomato Salad with Sesame Ponzu
Preparation
Step 1 – Grind the sesame seeds. I prefer to leave some seeds unground for added texture.
Step 2 – Add the ponzu sauce. Mix with chopsticks until well combined.
Step 3 – Cut the tomato. Slice the tomatoes into wedges, then cut them in half crosswise.
Assemble
Step 4 – Toss. Add the tomato pieces to the sesame ponzu and gently toss with chopsticks to coat.
Step 5 – Serve. Optionally, garnish with sprigs of mitsuba or your favorite green herb.
Nami’s Recipe Tips
- Use the ripest tomato you can find: The quality of the ingredients is crucial. Select the best tomatoes that are ripe, juicy, sweet, and tangy.
- Toast the sesame seeds: If time permits, toasting the sesame seeds, even pre-toasted ones, enhances their flavor. Heat them in a dry frying pan, shaking constantly, until one or two seeds pop and they are lightly toasted.
- Serve it immediately: This salad is best when dressed just before serving. The longer it sits, the more juice the tomatoes release into the dressing, diluting the flavors.
Variations and Customizations
There are countless ways to enhance this basic salad with additional flavors, vegetables, and proteins. Here are a few of my favorite ideas:
- Sprinkle with julienned shiso (perilla leaves): This aromatic Japanese herb pairs beautifully with tomatoes.
- Add minced shallot or white onion: Incorporate a teaspoon or two into the dressing for an aromatic kick.
- Try young ginger or myoga: Adding sliced myoga (Japanese ginger flower buds) in summer brings a delightful fragrance and mild gingery flavor. Julienned young ginger also works well. If unavailable, julienned regular ginger soaked in water can reduce its spiciness.
- Toss in greens or sea vegetables: Wakame seaweed complements these flavors well. I enjoy the spicy taste of mizuna (Japanese mustard greens) with this dressing or use your favorite salad greens.
- Add protein: Make it more filling with shredded steamed chicken, silken tofu, deep-fried tofu, boiled shrimp, thinly sliced pork (shabu shabu), or boiled egg.
- Substitute yuzu-flavored ponzu: Yuzu is a fragrant citrus fruit used in Japanese and Korean cuisine. It makes a delicious ponzu known as yuzu pon (柚子ポン) in Japan. You can find it in Japanese markets or make homemade Yuzu Ponzu with fresh yuzu fruit.
- Add mayonnaise or sesame oil to ponzu: Enhance your ponzu sauce with a touch of Japanese mayonnaise or sesame oil for a creamy or nutty twist.
- Make it gluten-free: Look for gluten-free ponzu or prepare it from scratch using gluten-free soy sauce.
What to Serve with This Salad
Tomato Salad with Sesame Ponzu pairs well with nearly any meal!
Storage Tips
To store: This salad is best when assembled right before serving, so I do not recommend keeping it as leftovers or preparing it in advance. However, you can make the dressing ahead of time and store it in the refrigerator.
Frequently Asked Questions
You can prepare the sesame ponzu in advance, but it’s best to dress the tomatoes just before serving.
In a pinch, simmer 1 tablespoon of rice vinegar, 2 teaspoons of soy sauce, 1–2 teaspoons of lemon or lime juice, and 2–3 teaspoons of mirin or orange juice in a saucepan.
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Gather all the ingredients. Tip: If you have time, toast your sesame seeds in an ungreased frying pan, shaking frequently, until one or two seeds start to pop and they are lightly toasted. The sesame seeds taste amazing even just slightly toasted!
To Prepare the Tomato
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Cut 1 tomato into 6–8 wedges.
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Then, cut the wedges crosswise in half.
To Serve
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Garnish with greens (I used homegrown mitsuba).
Variations and Customizations
There are many ways to enhance this basic salad with additional flavors, veggies, and proteins. Here are a few of my favorite suggestions:
- Sprinkle with julienned shiso (perilla leaves): This fragrant Japanese herb and tomato are a classic summer combination.
- Add minced shallot or white onion: Mix a teaspoon or two into the dressing for an aromatic kick.
- Try young ginger or myoga: I highly recommend adding sliced myoga (Japanese ginger flower buds) if you can find it in the summertime. It has a heavenly fragrance and mild gingery taste. Julienned young ginger also works well. If you don’t have it, you could try julienned regular ginger soaked in water to tame its spiciness.
- Toss in greens or sea vegetables: Wakame seaweed pairs well with these flavors. I love the spicy taste of mizuna (Japanese mustard greens) with this dressing, or use your favorite salad greens.
- Add protein: Make it more substantial with shredded steamed chicken, silken tofu, deep-fried tofu, boiled shrimp, thinly sliced pork (shabu shabu), or boiled egg.
- Substitute yuzu-flavored ponzu: Yuzu is a tart and incredibly fragrant citrus fruit used for centuries in Japanese and Korean cuisine. It makes a delicious ponzu that we call yuzu pon (柚子ポン) in Japan. You can find it sold in Japanese markets or make my homemade Yuzu Ponzu with fresh yuzu fruit.
- Add mayonnaise or sesame oil to ponzu: Enhance your ponzu sauce by adding a touch of Japanese mayonnaise or sesame oil. Just a small amount of these Japanese condiments can elevate the flavor, giving it a creamy or nutty twist!
- Make it gluten-free: Look for gluten-free ponzu or make it from scratch using gluten-free soy sauce.
Author: Namiko Hirasawa Chen
