Savor a refreshing burst of flavors with this Asian-Style Tomato and Cucumber Salad, where crisp veggies meet a tangy dressing, offering a delightful and vibrant eating experience.
I grew all sorts of heirloom tomatoes this summer.
Some were sliced, sprinkled with salt, then gobbled: leaving nothing but a juicy, seedy trail behind.
Some found their way onto sandwiches…some were roasted…some were cooked into sauces…some were canned as tomato jam.
But I’d say most of my tomatoes were eaten in salads, and this Asian-style salad was one of my favorites.
I love it because it’s a departure from the more typical ways I use raw tomatoes. I adore a good caprese and all, but after a while I crave something new.
I added chopped cucumber and minced hot red pepper, which were also from my garden. Then I finished it up with a sprinkling of chopped cashews, which gave it a little more sweetness and crunch. I also think cooked tofu, fish or chicken would be great in here, and would turn this into a complete meal.
Asian Tomato and Cucumber Salad
Ingredients
For the dressing:
- 2 tsp Thai fish sauce
- 1 lime juiced
- 1 tsp maple syrup
- 1 clove garlic minced
- 4 tbsp fresh basil minced (or use a combination of basil and cilantro)
- 1/2 red chili pepper seeded and minced
- splash toasted sesame oil optional
For the salad:
- 1 cup cherry tomatoes I used a combination of cherry, sungold and yellow pear tomatoes, and sliced the bigger ones in half
- 1 cup tomatoes chopped (any color you like)
- 1 cucumber chopped (I like to use Kirby cucumbers)
For the garnish:
- 1 handful cashews raw
Instructions
- Whisk together the fish sauce, lime juice, maple syrup, garlic, chile pepper, and optional sesame oil.
- In a larger bowl, mix the tomatoes and cucumbers together. Add the dressing and mix again. Taste and adjust the amount of fish sauce and/or maple syrup, if necessary.
- Spoon the salad onto plate(s) and garnish with raw cashews, if you like.
