Thai Cucumber Tomato Salad
This Zesty Thai Cucumber Tomato Salad is perfect for summer. It combines fresh cucumbers, cherry tomatoes, and a zesty Thai dressing, creating a refreshing dish that's easy to prepare and full of flavor.
Equipment
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad
- 2 large cucumbers thinly sliced
- 1 pint cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup fresh Thai basil leaves
Thai Dressing
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1-2 Thai chili peppers finely chopped
Instructions
Preparation
- Wash and thinly slice the cucumbers and red onion. Halve the cherry tomatoes. Place all vegetables in a large mixing bowl.
- In a separate small bowl, combine fish sauce, lime juice, sugar, and chopped chili peppers. Whisk until the sugar is dissolved and the dressing is well mixed.
- Pour the dressing over the vegetables in the mixing bowl. Toss gently to ensure the dressing coats all the ingredients evenly.
- Add the fresh Thai basil leaves to the salad. Toss gently once more to incorporate the basil throughout the salad.
- Let the salad rest for at least 10 minutes to allow the flavors to meld. Serve immediately for the best texture and taste.
Serving
- Serve this salad as a side with grilled meats or fish. It can also be enjoyed on its own for a light and refreshing meal.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the salad is best enjoyed fresh as the cucumbers can lose their crispness over time.
Notes
Pro Tips: Use fresh ingredients for optimal flavor. Adjust the spice level by varying the amount of chili peppers. Ingredient Substitutions: Use lemon juice if limes are unavailable. How to Serve: Pair with grilled meats for a complete meal. Storage & Freshness: Best consumed fresh, but can be stored for up to 2 days. Make-Ahead Tips: Prepare the vegetables and dressing separately and combine just before serving.