Step 1

Gather all the ingredients. Tip: If you have time, toast your sesame seeds in an ungreased frying pan, shaking frequently, until one or two seeds start to pop and they are lightly toasted. The sesame seeds taste amazing even just slightly toasted!

Step 2

Using a mortar and pestle, grind 1 Tbsp toasted white sesame seeds. I like to leave some seeds unground for texture.

Step 3

Add 2 Tbsp ponzu to the mortar with the sesame seeds and mix together with chopsticks.

Step 4

Cut 1 tomato into 6–8 wedges.

Step 5

Then, cut the wedges crosswise in half.

Step 6

Add the tomato chunks to the bowl with the sesame ponzu. Toss gently with chopsticks until well coated.

Step 7

Garnish with greens (I used homegrown mitsuba).

Step 8

This salad is best when assembled just before serving, so I don't recommend keeping it as leftovers or tossing it ahead of time. You can make the dressing in advance and store it in the fridge.