Cut the tomatoes in half. Do not peel the skin as it contains beneficial nutrients like lycopene.

Finely chop the onion and soak it in cold water for 5 minutes to remove the spiciness.

Finely chop the perilla leaves and add them to the bowl with the tomatoes and drained onions.

In a separate small bowl, combine all the dressing ingredients: olive oil, balsamic vinegar, allulose, lemon juice, salt, and minced garlic.

Pour the dressing over the prepared vegetables and mix everything together until well combined.

For a richer flavor, let the marinade sit overnight in the refrigerator before serving.