Tomato Salad With Cucumber and Ginger Recipe (2024)

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!

Very yummy! Had to make some substitutions and additions golden mountain sauce instead of fish sauce because I’m veg Purple cabbage to make up for less herbs avocado - peanutsBut all in all something I would love to make again. Definitely has a memorable flavor

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.

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.

Delicious. Quality of tomatoes most critical

I'd cut the salt substantially. Slightly overpowering.

Don’t use coconut oil

Jicama cut into matchsticks might be good. Nice crisp texture.

Excellent recipe! I used thai basil instead of sweet basil, and served this over vermicelli noodles. Definitely making this recipe again, perfect summer dish

Excellent with tomatoes from the garden. Next time I would slice the cucumbers a little thinner.

Added some mint and mango as well - l loved it - my wife hated the heat from the Serrano so next time 2 batches.

Another great recipe, but cutting/chopping all the ingredient is going to take you more than 15 minutes. Perhaps if you prepped everything ahead of time but I do t think you’d want to start chopping cilantro and basil too early lest it get slimy/blacken.

Delicious and very easy. Used my mandolin for the cucumber (big English one) and serrano pepper.

Made this salad yesterday and it was a flavorful dream! Used heirloom tomatoes instead and it was just perfect.

Wonderful! Fast and a easy side for a hot summer day. I was missing a few ingredients, but slivered almonds, sriracha, and lemon juice all worked well as substitutes (I think).

Bright, vibrant, and zesty. This has so many elements that elevate this salad to something spectacular. Crunchy peanuts for texture, a bit of chili pepper for kick, basil and cilantro for an herby note. I soaked the onions in the salad dressing in an effort to tame them a bit. The only change I made to the recipe was to halve the fish sauce and that was due to some apprehension on my part because of the guests who were coming for dinner.

I used a regular cucumber, peeled and coarsely chopped, used Thai basil, and grated the ginger before adding it to the dressing. I also used EVOO as the oil. I used a little less sugar but I definitely think you need to use some. I read a tip to chill the veggies before serving so I did for maybe 10 minutes, which I think was a great idea. This will go in the regular rotation.

Great flavors.

This was excellent! Following the advice of commenters, I served this over rice noodles (also added some roasted tofu for protein). Fresh, delicious, flavorful, and easy! I did not like the idea of those matchsticks of ginger, so I used an immersion blender to blitz the ginger in the dressing, which worked perfectly to deliver the ginger flavor. Subbed red pepper flakes for the peppers.

Perfect served with pot stickers and grilled shish*tos with lime and flaky salt. Didn't have cilantro - would be more piquant with it, but otherwise, nearly everything was from the garden and so savory. Used Jalafuego peppers rather than serrano. Nearly doubled the tomatoes. Added some sliced golden kiwi for a pineapple-lime note. Someone else noted recipe was salty - our peanuts were unsalted, roasted, and the salad just right with those. I, too, added ginger matchsticks to salad dressing.

Delicious! I added some cold rice noodles to make this a full meal on a hot day and it hit the spot!

Would be great with prawns for a full meal.

Served this with Filipino peanut sauce pasta with chicken. Used Eric Kim’s brined chicken breast recipe minus the bay leaf. Removed basil from the salad as it was bitter due to intense heat. Substituted some basil oil. Fantastic. Will make again. Great summer dinner.

Adapted for ingredients on hand. Ran out of cilantro, so doubled basil, added a little parsley + a couple of mint leaves. Used infused avocado oil (orange, ginger, turmeric) in place of coconut oil. I think I could probably slightly reduce the sugar next time, but this didn't seem too sweet. I might also add more chile. I like garlic, and tripled the amount with good results. Had to sub cashews for the peanuts. I will make this again.

Super refreshing and full of flavor. Had lots left over and was concerned about whether the tomatoes would survive an overnight sojourn in the fridge, but the salad was just as excellent for breakfast next morning. I think grated ginger in the dressing would be nicer than matchsticks. I pickled the red onion and serrano in the waiting dressing to soften their bite.

This is fantastic! Used Cashews instead of peanuts and added some fresh mint!! Will be a go-to!

Salad is a little bit too bitter for me even with the sugar. I would probably add less red onion and raw ginger next time. I also added spinach to bulk up the green, which was nice.

Made this as is, except used Thai Holy Basil instead of Italian and it was next level delicious. It was exactly like the salad/condiment we get at Thai restaurants. A++

We LOVED this pretty much as is written (only change was grated ginger into dressing and added mint leaves too). I can imagine this dressing, herb, peanut combo also being really good with a mix of crisp slivered apple, slivered raw cabbage and/or cauliflower, and some roasted hard squash too (maybe some pomegranate seeds too!) as we move from peak tomato season into fall.

This was a big hit with my extended family. Several called out the enhancement provided by the fresh ginger. I will make this again.