A delicious and refreshing cucumber and tomato salad that’s ready in less than 15 minutes! I love this Japanese inspired cucumber and tomato salad for a quick snack or healthy side. The ponzu dressing is light, refreshing and perfectly sweet and tangy. This salad doesn’t require marinating and can be enjoyed immediately. It also keeps well in the fridge and makes a great meal prep side.
This cucumber and tomato salad was inspired by a very similar Mediterranean version. I love having a good cucumber and tomato salad that’s packed with red onions, feta, and a refreshing vinegar based dressing. Recently, I thought about making a similar Asian inspired version of this Mediterranean favorite. I instantly thought of making a ponzu based dressing that would give the salad the same light and refreshing taste. This salad turned out so delicious. It was just as light and refreshing as the Mediterranean but with an Asian twist!
What you need to make this cucumber and tomato salad with ponzu dressing
- Cucumbers (Persian cucumbers are preferred)
- Cherry tomatoes
- Red onion
- Cilantro
- Sesame seeds
Ponzu Dressing
- Ponzu
- Olive oil
- Sugar
How to make this easy cucumber and tomato salad recipe
- Wash and cut tomatoes and cucumbers into small bite sized pieces. Thinly slice red onions. Rough chop cilantro. Place all ingredients in a large bowl.
- Mix ponzu, sugar, and olive oil in a small bowl. Mix until sugar has dissolved. Store dressing in an airtight container for up to 2 weeks in the fridge.
- Mix vegetables with salad dressing and top with a sprinkle of sesame seeds. Serve immediately or store in the fridge for up to 3 days.
What types of cucumbers to use for this salad
Any type of cucumber for this recipe works fine. However, I love using Persian cucumbers. They are so crispy and keep well in the fridge. I especially love that I don’t have to peel them. When I can’t get my hands on some Persian cucumbers, I also love English Hothouse cucumbers. They have a similar crunch and also doesn’t require peeling. If you are using American cucumbers, I would recommend peeling them for this recipe.
What is ponzu sauce?
Ponzu is a Japanese citrus seasoned soy sauce and dressing that adds a perfect balance of tangy, sweet, and salty. It can be used in a variety of ways and is often used to add extra flavor to salads, sushi, noodles, and so much more! Besides salads, I love mixing ponzu into my sriracha mayo for a tangier spicy mayo or into my marinades for an extra flavor boost. You can find ponzu in the Asian aisle at local grocery stores and usually in the soy sauce aisle in Asian markets.
Cucumber and Tomato Salad with Ponzu Dressing
Ingredients
- 1 cup cherry or grape tomatoes
- 4 Persian cucumbers or 1 English cucumber
- 1/3 cup red onion (about 1/4 of a small onion)
- cilantro
- sesame seeds
Ponzu Dressing
- 1/4 cup ponzu
- 1/2 tsp sugar
- 3 tbsp olive oil
Instructions
- Wash and cut tomatoes and cucumbers into small bite sized pieces. Thinly slice red onions. Rough chop cilantro. Place all ingredients in a large bowl.
- Mix ponzu, sugar, and olive oil in a small bowl. Mix until sugar has dissolved. Store dressing in an airtight container for up to 2 weeks in the fridge.
- Mix vegetables with salad dressing and top with a sprinkle of sesame seeds. Serve immediately or store in the fridge for up to 3 days.
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