Simple Asian Tomato Salad

Photography By Emily McKenna | May 15, 2013


In a small bowl, combine the lime juice, fish sauce, oil and sugar; whisk until the sugar dissolves. Gently toss the tomatoes, cucumber and jalapeño in a medium bowl with the dressing; let the salad marinate for 15 to 20 minutes.

Add the fresh herbs and gently toss again to combine.


  • 2½ tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon vegetable oil
  • 2½ teaspoons sugar
  • 1 pound ripe cherry tomatoes, large tomatoes halved or quartered, small tomatoes left whole
  • ½ large seedless cucumber, peeled and sliced into ½-inch-thick pieces
  • ½ large jalapeño, thinly sliced
  • ¼ cup each fresh mint and basil leaves
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