Asian Tomato Salad

We rarely think of Oriental and sliced tomatoes at the same time, so this new slant comes as a surprise. It's especially good with grilled chicken or steak.
 
Preparation time 15 minutes
Cooking time N/A
Makes 4 servings
 
Ingredients:
2tbsp (30 ml) vegetable oil
2tsp (10 ml) sesame oil
3tbsp (45 ml) rice wine vinegar or 2 tblp ( 30 ml) white vinegar or lime juice
1 garlic clove, minced
1tsp (5 ml) freshly grated ginger or bottled pureed or minced ginger
1/2tsp (2 ml) chili-garlic sauce or ¼ tsp (1 ml) hot red chili flakes ( optional)
1/4tsp (1 ml) each of salt and granulated sugar
4cups (1 L) mixed greens, such as spinach and watercress
4 ripe tomatoes or 4 cups 1L) cherry tomatoes
2 to 4 green onions, thinly sliced

1. Prepare dressing in a small bowl by whisking oils with vinegar, garlic, ginger, chili-garlic sauce, salt and sugar until blended. Use right away or leave at room temperature for several hours or cover and refrigerate for several days.

2. Just before serving salad, cover a platter with a mixture of greens. Slice round tomatoes, overlap slices over top of greens, then drizzle with dressing. If using cherry tomatoes, however, cut in half and toss with dressing until lightly coated. Then spoon over greens. Diagonally slice green onions and scatter over top. Serve right away with a sprinkling of toasted sesame seeds, if you like.