Ginger Miso Tomato Salad

August 14, 2011
0 Ratings
  • Serves 6
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

What You'll Need
  • 1 1/2 pounds 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.
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2 Reviews

gingerroot August 25, 2011
I love the contrast of sweet cherry tomatoes and dark, rich umami flavors. Yum!
VanessaS August 25, 2011
Thanks! It was a fun experiment to figure out they taste good together.