Lomi Tomato is the vegetarian version of Lomi Salmon, without the salmon. This reminded me so much of when I used to order in Chinese restaurants Chicken with Cashew Nuts, without the Chicken. Somehow people would understand it better when explained like that.
This was the salad portion of our Hawaiian Vegetarian Festival at the Devanand Yoga Center a few weeks ago. To me it’s really important to include in a menu a salad, but I couldn’t find a typical salad in all the searches I did on Hawaiian cuisine. So I adapted a version of this very popular dish and made it vegetarian.
I have never tasted the original… to me it sounded very similar to a tartar or a ceviche, both of which I’ve had. But I thought that by adding macadamia nuts it could be made very interesting. The audience agreed… and you??
4 cups grape tomatoes, halved
4 scallions, thinly sliced
1 cup macadamia nuts, chopped
½ cup fresh Italian leaf parsley, chopped finely
½ cup olive oil
1 tbs toasted sesame oil
The juice of 2 limes
Salt and Freshly Cracked Pepper
A pinch of red pepper flakes, optional
- Just place tomatoes, scallions, macadamias and parsley in a large bowl.
- In a measuring cup combine the ingredients for the dressing – olive oil, sesame oil, lime juice, salt and pepper. Whisk well to combine. Add over the tomato salad and toss to combine.
- Allow flavors to marinate tomatoes for about 30 minutes before serving.
We served it over a bad of mixed greens… somehow, a salad is more of an salad when lettuces and something leafy is involved, no?