Cucumber Pepper Tomato Salad
This cucumber pepper tomato salad has the perfect combination of texture and flavor. It’s super versatile and can be served as a snack or side dish.
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There’s something wonderful about pairing the right salads with meals. They serve as palate cleansers or balance and enhance the meal further. I love this mango avocado salad or cucumber tomato avocado salad with Mexican meals, this quinoa salad with Mediterranean dishes, and this cucumber tomato salad with Asian-inspired mains.
This tomato cucumber pepper salad has all the makings of a great salad. The cucumber and peppers are crunchy, the tomatoes are juicy, and the dressing is so flavorful you’ll be tempted to drink it! You can serve it as a light lunch, with grilled meats, or as a side salad with most asian-style dishes.
What makes this salad so good
- Bright Asian flavors. Unlike traditional vinaigrettes, this dressing is made with chili crisp, chili oil, soy sauce, sesame oil, and ginger. These small changes make a huge impact.
- They taste better with time. The salad gets tastier as the cucumbers and tomatoes absorb the dressing, making it great for meal prep or gatherings.
Ingredients to Make Cucumber Pepper Tomato Salad
Here are the ingredients you need to make this cucumber tomato pepper salad recipe. Let’s understand what to use and why it matters.
For the Salad
- Cucumbers: English, Persian, or Japanese cucumbers work well here. These cucumbers have thin skins and minimal seeds. If using other kinds of cucumbers, peel and de-seed them first.
- Tomatoes: Cherry tomatoes are my preferred choice as are small, juicy, and sweet. Grape tomatoes or diced heirloom tomatoes work well too.
- Peppers: I like mini sweet peppers as they are sweet and have thinner skin. Regular bell peppers work well too.
For the Dressing
- Rice vinegar: Gives the salad acidity without being too sharp. You can also use apple cider vinegar, distilled white vinegar, or white wine vinegar.
- Soy sauce: Adds a savory depth to the salad. Use light or regular soy sauce.
- Chili oil with crisp: Adds texture, flavor, and a little kick to the salad. My go-to store bought ones are Lao Gan Ma Chili Crisp or Trader Joe’s chili onion crunch.
- Honey: Honey balances the acidity and heat. Any other sweetener of your choice can be used in place of honey.
- Toasted sesame oil: Adds a nutty flavor and aroma to the dressing.
- Ginger and garlic: Freshly grated ginger and garlic add a lot of flavor to the dressing. You can use powders in a pinch but I highly recommend using fresh.
How to Make Cucumber Pepper Tomato Salad
1. Prep the vegetables: Slice the cucumbers into rounds, thinly slice the peppers, and halve the cherry tomatoes. Transfer them to a large bowl.
2. Make the dressing: Combine all the dressing ingredients in a jar. Close the lid and shake until the dressing emulsifies. Taste and adjust as needed.
3. Dress the salad: Pour half the dressing over the salad and toss to combine. Taste the salad first, then add more dressing for a bolder flavor. Let it sit for 10 to 15 minutes before serving for flavor absorption.
4. Garnish: Top the salad with extra chili crisp and some toasted sesame seeds. Optional – add some thinly sliced scallions or green onions.
Tips for the Best Cucumber Pepper Tomato Salad
- Use firm cucumbers. These cucumbers are fresh and have good texture. Softer cucumbers release too much water into the salad and lose their crunch.
- Chill the cucumber and bell peppers before making the salad. This keeps them crunchy and refreshing.
Easy Variations
Add protein: Add grilled chicken or shrimp for added texture and flavor. This will also bulk up the salad and make it wholesome.
Make it creamy: Add peanut butter, tahini, or almond butter to make a creamy dressing. This type of dressing clings to the vegetables and tastes delicious.
Add more veggies: Grated or thinly sliced carrots, cabbage, or salad greens also work well in this recipe.
What to Serve with Cucumber Pepper Tomato Salad
- Plain white rice and a side dish like this kung pao chicken, honey garlic chicken, or sesame chicken pair wonderfully.
- For a quick meal try it with shrimp fried rice, spicy egg fried rice, or chicken fried rice.
- This is also great with appetizers like these homemade egg rolls.
Storage and Reheating
Meal prep: Slice the vegetables and prepare the dressing. Refrigerate in separate air tight containers for week long storage. This way you can mix them up any time during the week for a quick salad.
Storage: Store leftovers in the fridge in an airtight container for up to 2 days. After 2 days the vegetables will lose their crunch.
Frequently Asked Questions
Can I make cucumber pepper tomato salad ahead of time?
Yes, the salad can be made ahead of time. For a crunchy texture, it’s best consumed within a few hours. As the salad sits it will lose some crunch but intensify in flavor.
What type of cucumber to use?
English, Persian, and Japanese cucumbers work well in salads. They have thin skin, fewer seeds, and a mildly sweet flavor.
Is this salad spicy?
It has mild to moderate heat depending on the type of chili oil or crisp used. I recommend the Trader Joe’s chili onion crunch for a mild version.
Can I skip soy sauce?
I don’t recommend skipping soy sauce as adds amazing flavor. You can replace the soy sauce with low sodium soy sauce. For a gluten free version, use tamari or coconut aminos.
Please let me know how your cucumber pepper tomato salad turns out in the comments! Happy cooking 🙂
Watch How to Make Cucumber Pepper Tomato Salad
Cucumber Pepper Tomato Salad
INGREDIENTS
- 1 large or 2 small cucumbers
- 2 cups cherry tomatoes (halved)
- 10 mini sweet peppers or 2 bell peppers (thinly sliced)
Dressing
- 3 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tbsp chili oil with chili crisp
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp grated ginger
- 1/2 tsp crushed garlic
Optional Garnish
- Extra chili crisp
- Toast sesame seeds
INSTRUCTIONS
- Add sliced cucumbers, peppers, and halved tomatoes into a large bowl.
- Add the dressing ingredients to a jar. Cover with a lid and shake until the dressing is well combined. Taste and adjust to preference.
- Pour half the dressing over the salad and toss well. Taste and add the remaining dressing for a stronger flavor.
- Garnish with extra chili crisp and toasted sesame seeds.
NOTES
- Use chilled cucumbers and peppers for extra crunch.
- Use mild chili oil and crisp to control spice levels.
SUBSTITUTES
- Rice vinegar: Use distilled white vinegar, apple cider vinegar, or white wine vinegar.
- Soy sauce: Use tamari or coconut aminos for a gluten free version.
- Chili oil with crisp: Use any chili based sauce like sambal oelek, chili garlic sauce, or sriracha.
- Honey: Use maple syrup, sugar, or any other sweetener of your choice.
- Fresh ginger and garlic: Use powdered ginger and garlic if you don’t have fresh.
- Toasted sesame oil: There is no substitute for the oil but adding tahini or toasted sesame seeds will add a nutty flavor to the salad.
NUTRITION (per serving)
VIDEO
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