top of page

Grilled Tomato with Shiso dressing

Tomatoes are one of my favorite summer vegetables. They provide about 95% water but also contain lots of great nutrients: vitamin C, vitamin K1, carotenoids (alpha and beta carotene, lutein, and lycopene), folic acids, Chlorogenic acid (which helps reduce blood pressure and may have anti-inflammatory effects), and fibers. I like to eat raw tomatoes, but I have also discovered that I like cooked tomatoes!

I love the combination of tomato and shiso leaves. This shiso dressing can be used for many salad dishes. I have another shiso recipe here. Shiso leaves are called the "Japanese anti-aging herb" and contain antioxidants (vitamin C, vitamin E, beta carotene), calcium, and more.


<Servings: 1-2>

Grilled Tomato:

- Tomato 1 middle to large

- Olive oil 2 tbsp or more

- Water 1/2 cup

* If a tomato is ripe, you won't need water.

Shiso dressing:

3-5 Shiso leaves, chopped

1 Garlic clove, chopped

1 tbsp Soy sauce or Tamari shoyu

1 tbsp Rice vinegar (or your favorite vinegar)

1/2 tbsp Olive oil or sesame oil


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 the skin but not too deep into the flesh. Score on the top of the tomato, too.

3. Bring a pan filled with 1/2 cup water to a boil. Add the tomato and cook 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 it in water.

4. Serve the tomato with greens (arugula in the picture) and pour the dressing over it. Garnish with the chopped shiso leaves.

Posted on August 20th, 2018

bottom of page