Ginger Miso Tomato Salad

By • August 14, 2011 • 2 Comments

Author Notes: I had a package of miso that I bought for a particular recipe sitting in my fridge for a while. I never used it for anything else and wanted to use it up before it went bad, so for a few weeks I went on a kick of "what else can I put miso in?". I thought tomato and miso might be an odd combination, but they taste suprisingly good together.VanessaS

Serves 6

  • 1 1/2 pound assorted cherry and pear tomatoes
  • 3 green onions, white and light green parts only, very thinly sliced.
  • 1 inch piece of ginger, grated
  • 1 tablespoon hacho miso
  • 1 teaspoon shoyu
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame oil
  • Juice of 1/2 lemon
  • 1 sheet of nori, cut into 3 inch lengths and then thinly sliced
  1. Halve the tomatoes and place in a medium bowl with the green onions.
  2. In a small bowl, whisk together the ginger, miso, shoyu, rice wine vinegar, sesame oil, and lemon juice. Toss the tomatoes with the dressing and fold in the nori slices.

Tags: make-ahead, Salads, Summer

Comments (2) Questions (0)


almost 3 years ago gingerroot

I love the contrast of sweet cherry tomatoes and dark, rich umami flavors. Yum!


almost 3 years ago VanessaS

Thanks! It was a fun experiment to figure out they taste good together.