Tomato Salad With Cucumber and Ginger

I would rather save the tomato for a tommie sammie and have the salad with green papaya.

Loved this. I didn’t have peanuts so I used roasted and salted cashews. I also added cubed tofu and avocado to make it feel more like a full meal.

Omg this was crazy good. I topped it with panko breaded and fried firm tofu and it was an absolute flavor revelation. I only had shishito peppers but they were pretty hot. Also did not include any garlic. Topped the tofu with a mayonnaise and fish sauce-based aioli that I made. Would HIGHLY recommend topping this with any fried protein. Will make again and again with different proteins!!!

Loved the flavors in this salad, such a nice change of pace. Did not add any salt beyond the fish sauce. Thank you to the commenter who suggested blending the dressing ingredients, which I took. I really loved tasting each element even once blended together!

This took longer than expected and was midfi. I made as written except only used 1 teaspoon sugar, we’re trying to cut down, maybe that was the problem but won’t make again.

SO yummy and flavorful! Great even the second day!

Made this as written using Thai basil. Besides being visually stunning on a shallow platter, the dish was just delicious...as good as any restaurant meal. I'm lucky enough to have access to Kaffir lime leaves. I think one finely shredded leaf would put this recipe over the top. Don't hesitate. Make this.

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 shishitos 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.