I know Labor Day is still almost three weeks away but I feel like summer is slipping away already. Maybe it is because my real life is knocking on the door. My nursing school uniform arrived the other day. While I am excited to get going on the nursing phase of my life, I am still enjoying summer meals like a simple tomato salad.
I have been making variations of this tomato salad all summer. It has become a signature dish for me. I am not sure how this moment started. One day I am wondering how to eat tomatoes and the next day, I am making tomato salad dressed in soy sauce, fish sauce, lime and sesame oil. It is clear that my taste bud has been on a real salty umami chase this summer.
I love late summer tomatoes. Maybe it is because of the balance of sweetness of the tomatoes with the acidity. At the beginning of the summer when the mangoes from Haiti were plentiful at the grocery store, I found myself making this tomato salad differently. Chunks of mango, avocado, and tomato slathered in chopped cilantro. It was heaven on a plate.
What I particularly love about this version of the tomato salad is simplicity. It comes together quickly without fuss. There is no fussy premixing of the dressing. And eating this salad is easy. I have served it with chicken, with fish, and with shrimp. It is the thing I add on a plate to brighten and lighten up the meal.
Tomato Salad with Soy Sauce Dressing
- 8 oz tomatoes chopped
- 1/2 cup Chopped Cucumber
- 1 Avocado chopped
- 1 tbsp Light Soy Sauce
- 1 tsp Fish Sauce
- 1 tbsp Toasted Sesame Oil
- 1/2 Lime juiced
- Add all ingredients into a bowl and toss until well combined. Eat at room temperature.