If you’re been reading for awhile, then you know that I love Thai food. We eat Thai several times a week because most of the family loves it (except my son who only eats the rice), it’s a good way to eat up our veggies, it’s delicious, and the most important reason of all–it’s fast. Dinner can be on the table in the time it takes to cook the rice. This Thai cucumber tomato salad is based off one I had in a restaurant. I loved the flavors together. I added plenty of mint, basil, and cilantro, naturally.
Summer produce is at its peak, and this salad is made that much better because of the vine-ripened tomatoes and cucumbers I received in my CSA share this past week. If you have an abundance of cucumbers, I bet you’ll love them in this salad and make it once or twice a week. (And drink the sauce from the bottom of the bowl when the veggies are gone.)
I think I like Thai food so much because of the flavor party that’s always going on. It’s spicy, sweet, and salty all at the same time. This salad has no shortage of flavor. I added plenty of garlic, lime juice, fish sauce, fresh herbs and hot peppers.
“What is this?”
“Why? Do you hate it?”
“No…I love it.”
That’s how I feel about it too.
- 2-3 small cucumbers, cut in half lengthwise, if desired, and cut into ⅛” slices
- 1 pint cherry tomatoes, halved
- 2 small hot peppers, thinly sliced crosswise (I used banana peppers)
- 1 cup chopped or torn fresh herbs
- juice of 1 limes
- 1 Tbsp. Thai fish sauce*
- 1 Tbsp. cane sugar
- 1 large garlic clove, grated or finely minced
- Place all of the veggies in a bowl with the herbs. Add the other ingredients and toss lightly. Let stand a little while before serving to allow flavors to blend.
*You can use vegetarian fish sauce or soy, if you’re vegan, and if you can find it. :)
Other great recipes I recommend: