Finely chop the onion, sprinkle 2 pinches of salt over the top, and mix it in. Leave the onion mixture to sit for 10 minutes.
Pat away any liquid that has come out of the onions using a cloth and mix it together with the ■ ingredients in a bowl.
Peel the tomato with boiling water, cut it in half, and remove the stems. Place the flat side face-down, cut it into smaller slices, and place it on a plate.
Add the oil to the mixture from Step 2 and then pour the entire mixture over the top of the tomato. Sprinkle some shredded shiso leaves over the top to finish.
Story Behind this Recipe
I wanted to make a simple yet delicious tomato dish.
If you chill the tomato and dressing before serving, this salad will taste even more delicious. I used Mizkan-brand vinegar for this recipe. Please adjust the amount of sugar depending on the type of vinegar that you use. If you want to give this salad a Japanese-style finish, use vegetable oil and shiso leaves. If you want a more Western finish, replace the vegetable oil with olive oil and use basil and black pepper.