tomato carpaccio

Sometimes I'm bored of green salad. I'm bored of Greek salad. I'm bored of rocket and parmigiano.

On one of my "bored" days, Jonas came to the rescue with this wonderful Japanese style salad dressing. We eat it all the time now. On mixed greens, on rice, with fish, with chicken and now on thin slices of tomato.

It's tangy, healthy and great for summer.

Oh, and it's bloody easy too.

Tomato Carpaccio
Jonas' very own recipe. Serves 2.
Ingredients:
3 egg (Roma) tomatoes
4 tablespoons rice wine vinegar
1 tablespoon shoyu (or light soy sauce)
1 teaspoon sugar
1½ teaspoons sesame oil
2.5 cm piece of ginger, finely grated
Chopped green shallots (ecshallots), optional
Method:
1. Slice the tomatoes as thinly as possible (our photo was a rush job but it's nicer if it's thinner)
2. Mix the remaining ingredients together and pour over the top.
3. Eat with gusto.

Tags: morsels and musings food blog food and drink australia recipes tomato carpaccio rice wine vinegar shoyu soy sauce sesame oil ginger salad dressing salad dressing japanese japanese food