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.
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
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
- 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.