Tomato and Cucumber Salad with Fish Sauce Vinaigrette

Bright, crisp, and incredibly refreshing, this Tomato and Cucumber Salad with Fish Sauce Vinaigrette brings bold Southeast Asian flavors to a summer staple. Juicy cherry tomatoes meet cool cucumber slices in a tangy, umami-packed vinaigrette that dances on the tongue. Fresh herbs lift every bite, making it the kind of dish you’ll want to keep on repeat when the weather’s warm and the produce is at its best.

Behind the Recipe

It all started with a craving for something cold, crunchy, and full of flavor during a hot afternoon. I opened my fridge and saw cucumbers and a bowl of cherry tomatoes begging for attention. I remembered the vinaigrette my aunt used to drizzle over salads back home—fish sauce, lime, a bit of sugar, and chili. And just like that, this salad was born. It’s a family-inspired remix of summer simplicity and bold, nostalgic flavor.

Recipe Origin or Trivia

This salad pulls inspiration from the streets and kitchens of Southeast Asia, where fish sauce-based dressings are king. From Thai som tam to Vietnamese nước chấm, this kind of tangy dressing elevates fresh vegetables into full-on flavor bombs. It’s all about balance—sweet, salty, sour, and spicy living in harmony. While not traditional, this tomato and cucumber twist takes cues from these beloved condiments and adapts them to everyday ingredients.

Why You’ll Love Tomato and Cucumber Salad with Fish Sauce Vinaigrette

A dish like this practically sells itself, but let’s break it down:

Versatile: Perfect as a side dish or light lunch. It goes well with grilled meats, rice dishes, or even on its own.

Budget-Friendly: Uses simple, affordable ingredients found in most kitchens or local markets.

Quick and Easy: Tossed together in under 15 minutes. No cooking required.

Customizable: Adjust the heat, sweetness, or acidity to fit your personal taste.

Crowd-Pleasing: Its vibrant colors and bold flavors make it a hit at potlucks or BBQs.

Make-Ahead Friendly: Pre-mix the vinaigrette and slice your veggies ahead of time for quick assembly.

Great for Leftovers: Still tasty the next day after chilling in the fridge, with flavors even more infused.

Chef’s Pro Tips for Perfect Results

When it comes to salads, texture and balance are everything. Here’s how to make it perfect every time:

1. Use ripe, firm tomatoes: Cherry or grape tomatoes hold their shape best and burst with natural sweetness.
2. Slice cucumbers thin: Thin slices allow the vinaigrette to soak in and create that addictive crunch.
3. Don’t overdress: Add the vinaigrette slowly. You want enough to coat, not drown, the veggies.
4. Add herbs just before serving: This keeps them fresh and vibrant, not soggy.
5. Let it rest for 10 minutes: Giving the salad a little time to marinate enhances the flavor harmony.

Kitchen Tools You’ll Need

Simple tools can bring out the best in a dish like this:

Cutting Board: For safe, clean slicing of veggies and herbs.

Sharp Knife: Helps make precise, even cuts for better texture and presentation.

Mixing Bowl: The perfect place to toss all your ingredients together.

Measuring Spoons: To balance the vinaigrette ingredients just right.

Serving Spoon or Tongs: For gentle mixing and pretty plating.

Ingredients in Tomato and Cucumber Salad with Fish Sauce Vinaigrette

Each ingredient plays a role in building layers of crunch, brightness, and umami:

1. Cherry Tomatoes: 2 cups, halved. Their sweetness contrasts perfectly with the salty vinaigrette.
2. Cucumber: 1 large, thinly sliced. Offers a cool, crisp texture that carries the dressing well.
3. Red Onion: 1 small, thinly sliced. Adds sharpness and bite.
4. Fresh Cilantro: 1/2 cup, chopped. Brings herbaceous brightness.
5. Fresh Mint: 1/4 cup, chopped. Gives the salad a refreshing twist.
6. Fish Sauce: 2 tablespoons. The backbone of umami and salt.
7. Fresh Lime Juice: 2 tablespoons. Provides acidity and freshness.
8. Brown Sugar: 1 tablespoon. Balances the sour and salty elements.
9. Garlic: 1 clove, minced. A subtle pungency that rounds out the vinaigrette.
10. Red Chili (optional): 1 small, thinly sliced. Adds gentle heat.

Ingredient Substitutions

Whether for dietary needs or pantry limitations, here are some swaps that work beautifully:

Fish Sauce: Soy sauce with a splash of rice vinegar.

Brown Sugar: Honey or maple syrup.

Red Onion: Shallots or green onions.

Cilantro: Flat-leaf parsley.

Mint: Thai basil or omit if unavailable.

Red Chili: Crushed red pepper flakes.

Ingredient Spotlight

Fish Sauce: A fermented liquid gold that adds depth, umami, and a salty backbone without overpowering.

Cucumber: Its watery crunch and mild flavor make it the ideal canvas for bold dressings and fresh herbs.

Instructions for Making Tomato and Cucumber Salad with Fish Sauce Vinaigrette

There’s something so relaxing about building a salad. No stress, just layering flavors and letting them shine. Here’s how to do it:

1. Preheat Your Equipment:
   No preheating needed, but chill your mixing bowl in the fridge if you want to keep things extra crisp.
2. Combine Ingredients:
   In a small bowl, whisk together the fish sauce, lime juice, brown sugar, minced garlic, and red chili (if using) until sugar dissolves.
3. Prepare Your Cooking Vessel:
   Grab a large mixing bowl and add the halved cherry tomatoes, cucumber slices, and red onion.
4. Assemble the Dish:
   Pour the vinaigrette over the veggies, tossing gently to coat. Add the chopped herbs and mix lightly.
5. Cook to Perfection:
   Let the salad sit at room temperature for 10 minutes so the flavors can meld.
6. Finishing Touches:
   Taste and adjust seasoning if needed. Add a touch more lime or sugar depending on your preference.
7. Serve and Enjoy:
   Serve in a wide, shallow bowl. Garnish with extra herbs or a few chili slices for color.

Texture & Flavor Secrets

This salad is all about contrasts. The juicy pop of tomatoes. The cool snap of cucumber. The soft, herbal kiss of mint and cilantro. And don’t forget that vinaigrette—tangy, salty, sweet, and just a little spicy. Every bite is a perfect little storm of flavor and texture.

Cooking Tips & Tricks

Salad success lies in the details. Try these to elevate your bowl:

• Use room temperature veggies for better flavor absorption.
• Slice everything evenly so each bite feels balanced.
• Make the vinaigrette a few hours ahead for deeper flavor.
• Rinse red onions in cold water to mellow their bite.

What to Avoid

Even the simplest salads can stumble without a little care. Here’s what to steer clear of:

• Overdressing the salad, which can make it soggy.
• Using overripe or mushy tomatoes.
• Chopping herbs too early, which causes them to wilt.
• Skipping the rest time after tossing everything together.

Nutrition Facts

Servings: 4
Calories per serving: 90

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Make-Ahead and Storage Tips

You can prep the vinaigrette and slice the veggies ahead of time, keeping them separate until you’re ready to toss. Store leftovers in an airtight container in the fridge for up to 2 days. The flavors will intensify, but the cucumbers may soften a bit. Not freezer-friendly, but always fridge-ready.

How to Serve Tomato and Cucumber Salad with Fish Sauce Vinaigrette

Serve it as a side with grilled chicken or tofu, or pile it on a bed of rice for a refreshing lunch bowl. It also pairs perfectly with seafood or can top off a bánh mì-inspired sandwich.

Creative Leftover Transformations

Don’t let the extra go to waste. Here’s what you can do:

• Chop it up and toss it into cooked rice for a quick salad bowl.
• Add it to cold noodles for a refreshing twist.
• Serve it atop crispy rice cakes or crackers for a fun appetizer.

Additional Tips

• Add crushed peanuts or sesame seeds for extra texture.
• For more brightness, zest your lime before juicing and stir it into the dressing.
• Double the vinaigrette and keep it on hand for other salads or grilled veggies.

Make It a Showstopper

Plating makes a difference. Use a wide, white serving bowl to make the colors pop. Garnish with a few sprigs of mint or cilantro on top. A sprinkle of sesame seeds or chili flakes gives it that eye-catching finish.

Variations to Try

• Add Avocado: For extra creaminess and richness.
• Toss in Mango: A sweet tropical kick works wonders.
• Swap Cucumbers for Zucchini Ribbons: Adds a delicate texture.
• Use Thai Basil: For a more complex herbal note.
• Add Rice Noodles: Make it a full meal bowl.

FAQ’s

Q1: Can I make this salad ahead of time?

Yes, but keep the dressing and veggies separate until just before serving.

Q2: Is there a vegetarian version of this salad?

Yes, replace fish sauce with soy sauce or a vegan fish sauce alternative.

Q3: Can I add protein to make it a full meal?

Definitely. Grilled shrimp, tofu, or chicken work well.

Q4: What’s the best type of cucumber to use?

English or Persian cucumbers have the best crunch and least water content.

Q5: How spicy is the vinaigrette?

It’s mild, but you can easily adjust the heat by adding or reducing chili.

Q6: Can I use other herbs?

Absolutely. Basil, parsley, or Thai basil are great options.

Q7: Will the salad get soggy if stored?

It can, but letting it sit for 10 minutes before serving improves flavor. Just don’t store it too long.

Q8: What else can I serve this with?

Great alongside grilled meats, fish, rice, or even inside wraps.

Q9: Do I need to peel the cucumber?

Not necessary if using thin-skinned cucumbers like English or Persian.

Q10: Can I use bottled lime juice?

Fresh lime juice is best, but bottled can work in a pinch.

Conclusion

This Tomato and Cucumber Salad with Fish Sauce Vinaigrette is a celebration of summer simplicity and bold flavor. It’s light, vibrant, and just the kind of dish that’ll keep you coming back for more. Trust me, it’s worth every bite.

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