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Meatless Monday: Berry and Heirloom Tomato Salad with Yuzu Mustard Dressing

This has been my go to salad all summer long since berries are in season and plentiful locally. Yuzu is a Japanese fruit similar to a mandarin. The fruit itself is rarely eaten but it’s essence is used in all kinds of things from vinegar, ponzu sauce, tea, liquor, marmalade, cakes, and body products. I used the vinegar to make the oil-free dressing for this salad and it adds a tartness that pairs nicely with the sweet berries. If you can’t find it though you are welcome to use another vinegar of a light shade, like rice, apple cider, champagne or red wine vinegar.

This salad would also be lovely with cooked quinoa sprinkle on top. The fresh corn and pumpkin seeds were an afterthought, so they can’t be seen in this photo. Sometimes really good ideas come to me while I’m making a dish in front of a lot of people at my cooking classes. Like a light bulb goes off in my head!

Berry and Heirloom Tomato Salad with Yuzu Mustard Dressing
Makes 1 large salad

2 cups romaine lettuce, chopped
1/2 cup blueberries
3 large strawberries, greens removed and sliced
1/2 cup heirloom tomatoes, sliced
1/3 cup fresh organic corn off the cob
Mint leaves, for garnish
Toasted pumpkin seeds, for garnish (optional)

Yuzu Mustard Dressing
1 tablespoon yuzu vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
Dash cinnamon
Sea salt, to taste

Toss salad ingredients except mint and seeds in a medium bowl. Whisk together dressing ingredients in a small bowl until well combined. When ready to serve toss salad with salad dressing and garnish with mint and pumpkin seeds if using.

Have you used yuzu vinegar before? What kinds of things do you use to make your own oil-free dressings?

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  1. I love the mix of berries and tomato. I never would have thought to put them together! And I can’t wait to try this no-oil dressing!

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