Tomato Salad with Warm Lemongrass Dressing | America's Test Kitchen

Ingredients

• 1 pound tomatoes , cored and cut into 1-inch-thick wedges, wedges halved crosswise
• ¼ teaspoon table salt
• 1 (2-inch) piece ginger , peeled
• 3 tablespoons vegetable oil
• 1 lemongrass stalk , trimmed to bottom 6 inches and minced
• 4 garlic cloves , sliced thin
• 2 tablespoons fish sauce
• 1½ teaspoons packed brown sugar
• 1 teaspoon grated lime zest plus 2 tablespoons juice
• ¼ cup fresh mint leaves , torn
• 1 jalapeño chile , stemmed and sliced into thin rings
• 2 scallions , sliced thin