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.
Keyword asian salad, cucumber and tomato salad, ponzu