Ripe summer tomatoes, thin red onion, sliced green chillies, and a soy sauce dressing you would not expect. This tomato onion salad takes 5 minutes and tastes best when the tomatoes are in season.
The secret is soy sauce. It sounds strange in a salad, but it adds a rich depth that salt alone cannot give you. The other trick is squeezing the salted onions with your hands until the harsh juices come out, so they taste mild and sweet instead of sharp.
Inspired by the famous fishermen’s salad from Arnavutköy in Istanbul, this version comes from @ferah_kitchen on Instagram. Peel the tomatoes, toss everything together, and eat it with bread.
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Tomato Onion Salad with Soy Sauce Dressing
Course: SaladCuisine: MediterraneanDifficulty: Easy2
servings5
minutes360
kcal5 min
Peeled ripe tomatoes and mild red onion tossed with sliced green chillies in a lemon, soy sauce, and olive oil dressing. A 5-minute summer salad inspired by the fishermen of Arnavutköy, Istanbul. Recipe by @ferah_kitchen.
Ingredients
2 large ripe tomatoes
1 large red onion
2 green chilli peppers, thinly sliced (optional)
Juice of half a lemon
1 level teaspoon salt
2 tablespoons soy sauce
4 tablespoons extra virgin olive oil
Directions
- Peel the tomatoes: Peel the skin off each tomato with a sharp knife. Cut them into rough chunks and put them in a serving bowl.
- Prepare the onion: Slice the red onion into thin half-moons. Sprinkle the salt over the slices and squeeze them firmly with your hands for about 30 seconds until they release their juices. Squeeze out and throw away the liquid. Add the onion to the bowl.
- Slice the chillies: Cut the green chilli peppers into thin rings. Leave the seeds in for more heat or remove them for a milder taste. Add to the bowl.
- Dress the salad: Pour the soy sauce, olive oil, and lemon juice over everything. Mix gently so the tomatoes do not break apart too much.
- Serve: Eat straight away with bread for scooping up the juices at the bottom of the bowl.
Notes
- Use the ripest tomatoes you can find. Best eaten fresh because the tomatoes release too much liquid after about an hour. Original recipe by @ferah_kitchen on Instagram.
FAQs
Why do you peel the tomatoes?
Peeling gives the salad a soft, silky texture that you cannot get with the skins on. The skin also stops the dressing from soaking into the tomato properly. You can skip this step if you are in a rush, but the result will not be as smooth.
What dressing goes on this tomato onion salad?
The dressing is soy sauce, olive oil, and fresh lemon juice. No vinegar, no herbs, nothing complicated. The soy sauce is what makes this different from a normal tomato salad. It makes the tomatoes taste richer and more intense without adding a soy flavour.
Why do you squeeze the onions with salt?
Raw red onion can taste sharp and overpowering in a salad. Salting and squeezing draws out the bitter juices and softens the flavour. After squeezing, the onion tastes mild and slightly sweet. This is a common technique in Middle Eastern cooking.
What is the best bread to serve with this?
Anything with a firm crust that holds up when you dip it into the juices. Sourdough, ciabatta, or a simple white bread roll all work. Tear off pieces and scoop the tomato and dressing together.
Can I make this ahead of time?
Not really. Tomatoes release water quickly once cut and salted, so the salad gets watery after about an hour. Slice the onions and mix the dressing ahead if you want, then add the tomatoes right before you eat.
