Japanese Sweet-and-Sour Tomato Salad
- Ai Shimizu
- Jul 24
- 3 min read
Recipe by Ai Shimizu,
This refreshing tomato sunomono is a simple Japanese-inspired side dish made with ripe tomatoes and a gently sweetened vinegar dressing.
Peeling the tomato gives it a smoother texture and allows the dressing to soak into the flesh more easily. Light, juicy and pleasantly tangy, it is an ideal dish for warm days or whenever you want to add a fresh, colourful element to the table.
Ingredients / Serves 2
1 medium tomato, approximately 150 g
A small handful of sprouts
For the sweet vinegar dressing
1 tablespoon rice vinegar
1 tablespoon sugar
A pinch of salt
Method
1. Peel the tomato
Make a shallow cross-shaped cut in the base of the tomato.
Place it in boiling water for 10 to 20 seconds, or until the skin begins to loosen. Transfer immediately to a bowl of cold water, then gently peel away the skin.
The tomato can also be used with the skin on, although the dressing will not absorb quite as easily.
2. Cut the tomato
Remove the stem and cut the tomato into wedges.
3. Make the dressing
Place the rice vinegar, sugar and salt in a bowl. Stir until the sugar has dissolved.
4. Dress the tomato
Add the tomato wedges to the bowl and gently toss them in the dressing, taking care not to break them apart.
Leave for around 10 minutes to allow the flavours to blend. Arrange on a serving plate and finish with fresh sprouts.
Tips
Peeling the tomato creates a softer, more delicate texture and helps the sweet vinegar dressing coat the tomato evenly.
Tomatoes naturally release water after they are cut, so it is best to dress them shortly before serving rather than leaving them to marinate for too long.
Rice vinegar gives the dish a mild and rounded acidity. Grain vinegar or fruit vinegar, such as apple cider vinegar, can also be used. As the strength and flavour of vinegar vary, adjust the amount of sugar to suit your taste.
One tablespoon is equal to 15 ml.
You can make this dish without peeling the tomato, but the dressing will not absorb as easily when the skin is left on. Blanching and peeling the tomato gives it a smoother texture and allows the sweet vinegar dressing to soak in more effectively.
How to Peel a Tomato
Make a shallow cross-shaped cut in the base of the tomato.
Place the tomato in boiling water for 10 to 20 seconds.
Once the skin begins to loosen, transfer the tomato to a bowl of cold water.
Peel away the skin, starting from the cut.
Ripe tomatoes peel easily, so there is no need to leave them in the boiling water for long. You can remove the stem after peeling.
Beauty Food Note
Tomatoes contain lycopene, the carotenoid responsible for their rich red colour, as well as vitamin C.
Vitamin C contributes to normal collagen formation, which supports the normal function of the skin. Lycopene is also widely studied for its antioxidant properties.
This simple dish is an easy way to add colourful plant foods and skin-supporting nutrients to an everyday meal. It should not be considered a substitute for sun protection or a balanced diet, but it makes a fresh and nourishing addition to the table.
Lycopene is fat-soluble, so serving this tomato salad alongside fish, avocado or a dish containing olive oil may help the body absorb it more efficiently.
A Note on Fermentation
Vinegar is a fermented seasoning. It is traditionally produced through a process in which alcohol is converted into acetic acid by acetic acid bacteria.
In this recipe, the vinegar adds brightness and balances the natural sweetness of the tomato, creating a light side dish that is both refreshing and full of flavour.
About Author
Health Writer / Registered Dietitian in Japan
Ai Shimizu is a registered dietitian and health writer who shares evidence-based information on nutrition, healthy eating, and food education. She also develops practical recipes and promotes family-friendly cooking that supports lifelong well-being.
