Our friend David joined us for dinner this past Sunday. I knew I would make big sandwiches, and I absolutely had to make dessert (there’s an understanding that David will never leave our house disappointed because somebody forgot to include dessert), but I wasn’t sure what else would round out the offerings. Because of the giant head of lettuce in our crisper drawer, the obvious answer was salad. Unfortunately, I’m not terribly confident in my salad-making skills because my successes aren’t consistent yet.
I am no longer worried. While scrounging through our condiments, looking for the basis of a dressing, I came across a tub of miso paste. Miso is all about umami, right? And I eyed the tomatoes in our fruit bowl, becoming squishier by the day. They’ve got umami too, right? Oh man. This dressing is so easy and so good. It is basically just tomatoes and miso, whirled up with a little lemon juice for kick, and salt and pepper for… salt and pepperiness.
Not only does this dressing look striking, but people really eat it up. I topped a plain lettuce salad this time, but I could see using this dressing on a variety of fresh and cooked salads. Also, I’ve decided how to preserve a few more of our summer tomatoes–I’m going to whip up and freeze batches of this dressing for wintertime happy moments.
Miso Tomato Salad Dressing
1 medium tomato, cored
1 Tablespoon + 1 teaspoon miso paste (I used red, but use whatever you’ve got and adjust the amount to taste)
2 teaspoons lemon juice
2 Tablespoons olive oil
Salt and pepper
Put the tomato, miso paste, lemon juice, olive oil, and pinches of salt and pepper in your blender (or use your immersion blender in a smaller container, which is what I did) and blend to liquefy. Taste and add more salt and pepper if you like.