Grilled Tomato and Cucumber Salad
Thomas J. Story
Tomato water requires you to plan a day ahead, but the mixture adds another layer of tomato flavor to this pretty grilled salad from Los Angeles restaurant Yangban Society.
How to Make It
1
Make the tomato water: Combine tomatoes and salt in a blender and process until smooth. Set a fine mesh strainer lined with a double layer of cheesecloth over a medium bowl, pour on the blended tomatoes, and refrigerate. The next day the hung mixture should yield about 1⁄2 cup tomato water.
2
Tomato water vinaigrette: In a medium bowl, add all ingredients, and whisk to combine. Set aside.
3
To make the salad: Rub the whole tomatoes and diced cucumbers with a small amount of oil to barely coat. Heat a grill to high and grill tomatoes over direct heat until charred but not mushy, about 2 minutes. Place cucumbers in a grill basket and grill over direct heat, about 2 minutes. Dice the tomatoes and combine with the grilled cucumbers, and transfer to a medium bowl. Add herbs, greens (if using), chives, chili flakes, and vinaigrette, stir to combine, and marinate in the refrigerator 1–3 hours. Season to taste with salt, toss, and serve.
Ingredients
For the Tomato Water
4 tomatoes, quartered
¼ tsp kosher salt
For the Tomato Water Vinaigrette
½ cup tomato water
1 ½ tsp plum vinegar, sherry vinegar, or brown rice vinegar
½ tsp kosher salt
¾ tbsp olive oil
¾ tbsp sesame oil
1 small clove garlic, finely minced
1 tsp soy sauce
For the Salad
4 medium heirloom tomatoes
2 cups seedless cucumber, cut into large dice
olive or avocado oil
1 ½ cups torn mixed herbs, such as perilla leaves, Thai or red basil, cilantro, and parsley
¼ cup chrysanthemum greens, optional
¼ cup chopped chives or thinly sliced scallions
1 tsp Korean chili flakes
tomato water vinaigrette
Maldon salt
Directions
1
Make the tomato water: Combine tomatoes and salt in a blender and process until smooth. Set a fine mesh strainer lined with a double layer of cheesecloth over a medium bowl, pour on the blended tomatoes, and refrigerate. The next day the hung mixture should yield about 1⁄2 cup tomato water.
2
Tomato water vinaigrette: In a medium bowl, add all ingredients, and whisk to combine. Set aside.
3
To make the salad: Rub the whole tomatoes and diced cucumbers with a small amount of oil to barely coat. Heat a grill to high and grill tomatoes over direct heat until charred but not mushy, about 2 minutes. Place cucumbers in a grill basket and grill over direct heat, about 2 minutes. Dice the tomatoes and combine with the grilled cucumbers, and transfer to a medium bowl. Add herbs, greens (if using), chives, chili flakes, and vinaigrette, stir to combine, and marinate in the refrigerator 1–3 hours. Season to taste with salt, toss, and serve.
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