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Tomato salad with shiso and cucumber

Australian Gourmet Traveller recipe for tomato salad with shiso and cucumber.

By David Chang
  • 25 mins preparation
  • 1 min cooking
  • Serves 6
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Tomato salad with shiso and cucumber
You'll need a 1-litre siphon gun and 2-3 nitrous chargers to make the whipped tofu; you can find these at kitchenware shops. Alternatively, skip step 1 and simply tear the silken tofu and serve it over the salad.


  • 300 gm silken tofu
  • 2 gm xanthan gum (see note)
  • 600 gm assorted cherry tomatoes, such as grape, Roma and yellow
  • 1 telegraph cucumber, peeled
  • 125 ml grapeseed oil (½ cup)
  • 1 tsp sesame oil
  • 80 ml sherry vinegar (1/3 cup)
  • 1 tbsp light soy sauce
  • 6 shiso leaves


  • 1
    Drain tofu (discard liquid), then blend on high speed in a blender, gradually add xanthan gum and blend to combine. Season generously to taste, transfer to a siphon gun, charge with nitrous chargers and set aside.
  • 2
    Blanch cherry tomatoes (30 seconds-1 minute), then refresh and peel.
  • 3
    Scoop balls of cucumber with a small melon-baller, avoiding the seeds.
  • 4
    Whisk oils, vinegar and soy sauce to combine, then season to taste. Thinly slice shiso leaves and add to vinaigrette, then add tomato. Place a few cucumber balls and a selection of different coloured tomatoes into serving bowls, season to taste and drizzle over a little vinaigrette. Squirt whipped tofu from siphon gun on top of salad and serve.


Note Xanthan gum is a stabilising agent available from health-food shops.