New York Times

Sesame Tomato Salad

This simple yet stunning salad celebrates the beauty of summer tomatoes and highlights their sweetness with a rich, tangy sesame vinaigrette. A mild, buttery California-style olive oil will meld well with soy sauce and sesame oil, so avoid using a spicier olive oil that may be bitter. The dressing and tomatoes can both be prepared separately a few hours ahead and kept refrigerated. The tomatoes will release juices as they sit, which can dilute the dressing, so serve the salad with extra dressing on the side for a fresh hit of umami. Leftover dressing can be refrigerated for up to one week and is delicious drizzled over rice, roasted chicken and green salads.