Happy Monday!
I am very excited to introduce a high antioxidant salad recipe "Grilled tomato with shiso dressing" today 🍅
I made this recipe for the Japanese naturopathy website.
Tomato is one of my favorite summer vegetables. Tomato provides about 95% water but contains lots of great nutrients as well : vitamin C, vitamin K1, carotenoids (alpha and beta carotene, lutein, and lycopene, folic acids, Chlorogenic acid (this helps reduce blood pressure and may have anti-inflammatory effects) and fibers. I like to eat raw tomatoes but have discovered that I really like cooked tomatoes too!
I always love the combination of tomato and shiso leaves. You can use this shiso dressing for many salad dishes. I had another shiso recipe here. Shiso leaves are called "Japanese anti-aging herb" and contain antioxidants (vitamin C, vitamin E, beta carotene), calcium, and more.
Enjoy cooking!
🌿🍅Grilled Tomato with shiso dressing 🍅🌿
<Ingredients : 1 serving>
Grilled Tomato:
- Tomato 1 middle to large
- Olive oil 2 Tbsp or more if you need.
- Water 1/2 cup
* If a tomato is ripe, you won't need water.
Shiso dressing:
- Shiso leaves 3-5, finely chopped
- Garlic 1 small clove, chopped
- Soy sauce or Tamari shoyu 1 Tbsp
- Rice vinegar (or your favorite vinegar) 1 Tbsp
- Olive oil or sesame oil 1/2 Tbsp
<Instructions>
1. In a small bowl, mix shiso leaves (keep for some as a garnish), garlic, soy sauce, vinegar and olive oil.
2. Score a small 1 inch size "+" on the bottom of the tomato, but not too deep into the flesh.
Use a sharp knife to score a small 1-inch size “X” on the bottom of the tomato. Cut just enough to pierce through the skin, but not too deep into the flesh. Score on the top of the tomato too. Please see
the pictures below.
3. Bring a pan filled with 1/2 cup water to a boil. Add the scored tomato and cooked with a lid until water evaporates. Add 2 Tbsp of olive oil and cook over medium heat for 5 minutes, until golden brown. Turn carefully and cook another 5 to 7 minutes. If a tomato is ripe, you don't need to cook in water.
4. Serve the tomato with some greens (arugula in the pic) and pour the dressing over the tomato. Garnish with the chopped shiso leaves.
