Steakhouse Tomato-Onion Salad

Steakhouse Tomato-Onion Salad

Inspired by the tomato and onion salad served at Peter Luger, this iteration is a little less, um, austere. A flavorsome doenjang vinaigrette takes the place of that Worcestershire-laden, umami-rich steak sauce. The bittersavory aroma of fresh perilla leaves is unmatched here, offsetting the sweetness of the tomato, onion and doenjang; but their sister, mint, is a fantastic secondary option. Enjoy this quick, refreshing salad alongside a richer main dish, such as grilled steak, pork or chicken.

Yield: 4 servings

2 large very ripe tomatoes, thickly sliced crosswise

1 large white onion, thickly sliced crosswise and separated into rings (see Tips)

Salt and freshly ground black pepper

1 lemon

2 teaspoons white vinegar

1 large garlic clove, finely grated or minced

2 tablespoons extra-virgin olive oil

1 tablespoon doenjang (see Tips)

1 teaspoon Dijon mustard

1 teaspoon honey

Fresh perilla or mint leaves, torn into pieces

Arrange the tomato and onion slices in a single-ish layer on a serving plate, then season with salt and pepper.

Into a small jar or container with a tight-fitting lid, zest the lemon, then halve it and squeeze 1 tablespoon of the juice into the jar. Add the vinegar, garlic, olive oil, doenjang, mustard and honey. Close the jar, then shake vigorously until well combined.

Drizzle the doenjang vinaigrette over the tomato and onion slices, 1 teaspoon at a time, until modestly dressed. Place the perilla pieces over the salad, then serve immediately.

Tips: For raw onion slices with less bite, soak them in water first before draining and using.

You can find doenjang, often labeled soybean paste, in Korean or Asian supermarkets and online, either in jars or in plastic rectangular tubs. Funkily pungent and packed with savoriness, doenjang is a magical flavor booster that is sometimes compared to Japanese miso but has a saltier, more assertive kick. Full of fermented sourness and deep Parmesan-like depth, it can enliven all manner of soups, stews and salad dressings with unparalleled brio.

Simpler than this tomato salad recipe is something we have often as a side dish. Use cherry tomatoes or sliced ripe tomatoes. Sprinkle lightly with sugar. Add a couple dashes of Japanese rice vinegar and a little garlic salt. Cut up a few fresh basil leaves and stir together with the vinaigrette. Easy and so tasty!