Tomato and Parsley Salad with a Miso and Extra Virgin Olive Oil Dressing

That title pretty much sums up this super simple salad entirely. But it also probably has you scratching your head going, but why miso and tomatoes? So hear me out.

That salty deep umami flavour of the miso is perfect with the sweet summer baby tomatoes. It adds a real depth of flavour and totally elevates the simple ingredients. I’m legit addicted to this salad at the moment, and I don’t even usually eat raw half cherry tomatoes in a salad.

I know that last sentence was super specific. It’s because I do like tomatoes. I love them cooked in any way shape or form. And i love them raw in a salsa or with vinaigrette or in a caprese. But just rolling around whole or even halved in a side salad, no thank you. Why would you even do that? I mean they look pretty but they’re just of no interest me like that.

But like this, I can eat a bowl of them. This is an ideal salad to have with a steak, grilled fish or chicken. It’s also beautiful on a vegetarian share platter or in a wrap. Just look at those beautiful vibrant colours – you know it’s going to taste great!

Serves 4


2 x punnets cherry or baby roma tomatoes (I used red and orange varieties for purely aesthetic reasons!)

1 cup parsley leaves

1 Tbs miso

2 Tbs extra virgin olive oil

1 Tbs apple cider vinegar

2 Tbs water

Pepper to taste


Cut all the tomatoes in half and then cut 1/3 of them again so that they’re quartered. Toss with the parsley leaves and season with black pepper.

Combine the miso and olive and mix to form a paste slowly add the vinegar then the water. taste and add more vinegar if desired.

Drizzle 2/3 of the dressing over the salad and toss to combine whe ready to serve. You can add more if you like as you eat.

HH. x

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