Tomato Salad With Cucumber and Ginger

Name: Tomato Salad With Cucumber and Ginger
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 3 Persian cucumbers; Kosher salt; 3 teaspoons granulated sugar; 1 1/2 teaspoons fresh lime zest plus 3 tablespoons juice (from 2 limes); 4 teaspoons fish sauce; 1 tablespoon coconut oil or canola oil; 1 tablespoon very thinly sliced green serrano chile (about 1/2 large chile); 1 garlic clove, finely grated; 12 ounces multicolored cherry tomatoes and small tomatoes, halved or quartered, depending on size; 1/2 cup torn fresh basil; 1/2 cup small sprigs cilantro; 1/4 small red onion, very thinly sliced; 1 (1-inch) piece fresh ginger, peeled and cut into matchsticks; 1/4 cup roasted salted peanuts, coarsely chopped

By Alexa Weibel

Updated July 21, 2021

Tomato Salad With Cucumber and Ginger — Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 15 minutes
Rating: 5(813)
Comments: Read comments

The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It’s a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.

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Ingredients

Yield:4 to 6 servings

3Persian cucumbers
Kosher salt
3teaspoons granulated sugar
1½teaspoons fresh lime zest plus 3 tablespoons juice (from 2 limes)
4teaspoons fish sauce
1tablespoon coconut oil or canola oil
1tablespoon very thinly sliced green serrano chile (about ½ large chile)
1garlic clove, finely grated
12ounces multicolored cherry tomatoes and small tomatoes, halved or quartered, depending on size
½cup torn fresh basil
½cup small sprigs cilantro
¼small red onion, very thinly sliced
1(1-inch) piece fresh ginger, peeled and cut into matchsticks
¼cup roasted salted peanuts, coarsely chopped

Ingredient Substitution Guide

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Preparation

Step 1
Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into ½-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
Step 2
Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
Step 3
Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.

Ratings

5 out of 5

813 user ratings

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Comments

Julie5 years ago

Incredible flavor! Followed this exactly as written but added spinach salad to it and boy will this be on repeat. Love the herbs, ginger strips and peanuts. Would be good over some noodles or with a can of chick peas for some protein. Yum!

Amy4 years ago

This was delicious! I threw the cilantro and Thai basil and ginger in a mini blender with the dressing ingredients (forgot the red onion) and it made beautiful bright green dressing. I wanted to make it a meal, so I added cold rice noodles and some cooked shrimp. It would be an outstanding side as written, so my additions were just to try to make it an entree.

Audrey5 years ago

Made with avocado oil instead of coconut oil so leftovers would not coagulate in the fridge. Make sure to chill vegetables before serving, can let sit in fridge for some time before combining with dressing. Substituted salty mushroom broth mixture (or with soy sauce) for fish sauce to make it vegetarian. Substituted seeded jalepeno for milder chile flavor. Would whisk ginger in dressing next time.

Arti1 month ago

Added diced mangoes and it was an amazing sweet pop to the overall mix!

Namejanet2 months ago

Oh my. This is just delicious!!!!!!

Mike9 months ago

Not a fan of raw chunks of ginger in my salad.

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