Vegan Japanese tomato salad with soy-onion dressing - recipe

For this dish, try to use as colourful a selection of ripe, sweet tomatoes as possible. The so-called heirloom varieties can be good (although very expensive), but if they're not in season, cherry tomatoes, and the oval and pear-shaped small tomatoes, are usually better than regular large supermarket varieties.

If you're serving fewer people, use half the amount of tomatoes (or less), but make the full recipe for the dressing. Store the leftover dressing in a container in the fridge; it keeps for several weeks, and it takes only a few minutes to slice more tomatoes the next time you want this salad.

If you don't have a food processor, blender or immersion blender, the dressing can be made with a bowl and whisk

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