Korean-Style Fresh Watercress Salad
- 1 bunch watercress, cut into 3-inch lengths
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon roasted sesame seed
- 1 teaspoon sugar
- 1 teaspoon pure sesame oil
- 1/2 teaspoon Korean dried hot chili pepper flakes (gochoo karu), optional
- 1 cup cherry tomatoes