Name: Asian Cucumber and Tomato Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian
Ingredients: 4 to 5 Persian cucumbers (about 1 pound), sliced into 1/2-inch pieces; 1/2 pound cherry tomatoes, halved; 1/2 tablespoon salt; 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon granulated sugar; 3 cloves garlic, minced; 2 teaspoons sesame oil; 1 tablespoon chili oil; Pinch of salt

I make this Asian cucumber and tomato salad when I want something crisp, refreshing, and full of bold flavor without much effort. The juicy cherry tomatoes and crunchy Persian cucumbers soak up a tangy soy-sesame dressing with garlic and a gentle chili kick, creating a light yet satisfying side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 to 5 Persian cucumbers, about 1 pound, sliced into 1/2-inch pieces

1/2 pound cherry tomatoes, halved

1/2 tablespoon salt

3 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon granulated sugar

3 cloves garlic, minced

2 teaspoons sesame oil

1 tablespoon chili oil

pinch of salt

Directions

I start by adding the cucumbers, cherry tomatoes, and salt into a large bowl. I toss everything well and let it sit for about 30 minutes so the vegetables release excess moisture.

After that, I drain the liquid, rinse the cucumbers and tomatoes, and gently pat them dry with paper towels.

In a separate small bowl, I whisk together the rice vinegar, soy sauce, sugar, minced garlic, sesame oil, chili oil, and a pinch of salt until the dressing is smooth and well combined.

I pour the dressing over the vegetables and toss gently to make sure everything is evenly coated.

I let the salad marinate for at least 30 minutes, or I place it in the refrigerator overnight when I want a deeper flavor. I like to serve it chilled or slightly cool.

Servings and timing

This recipe makes 4 servings.
Prep time is 5 minutes, cooking time is 30 minutes, making the total time 35 minutes.
Each serving is approximately 90 kcal.

Variations

I sometimes add thinly sliced red onions for extra sharpness or toss in some toasted sesame seeds for more texture. When I want extra protein, I mix in tofu cubes or shredded chicken. For a sweeter balance, I slightly increase the sugar, and when I want more heat, I add extra chili oil or a pinch of chili flakes.

Storage/Reheating

I store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften slightly over time, but I find the flavor becomes even richer. I do not reheat this dish since I prefer it cold, straight from the fridge or slightly chilled.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

I can use regular cucumbers, but I usually remove the seeds and peel them for the best texture.

How long should I marinate the salad?

I let it sit for at least 30 minutes, but I find that overnight marination gives the best flavor.

Is this salad spicy?

It has a mild heat from the chili oil, but I can easily adjust the spice level by adding more or less.

Can I make this salad ahead of time?

Yes, I often make it ahead because the flavors improve as it rests in the fridge.

What can I serve with this salad?

I like serving it alongside grilled meats, rice dishes, or even as part of a larger Asian-inspired meal.

Conclusion

I keep coming back to this Asian cucumber and tomato salad because it is simple, refreshing, and full of vibrant flavor. It is one of those dishes I can prepare ahead and rely on to complement almost any meal while still standing out on its own.

📖 Recipe:

Asian Cucumber and Tomato Salad

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Author: Sophia
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegan

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Description

A crisp and refreshing Asian cucumber and tomato salad tossed in a tangy soy-sesame dressing with garlic and a mild chili kick. This easy side dish is light, flavorful, and perfect for making ahead.

Ingredients

4 to 5 Persian cucumbers (about 1 pound), sliced into 1/2-inch pieces