Cucumber and Tomato Salad

Cucumber and Tomato Salad

Serves 8

2 large cucumbers, thinly sliced (if conventional cucumbers, peel the skin)

1 pint cherry tomatoes, sliced in half

2 tablespoons fresh mint, roughly chopped

1 tablespoon toasted sesame seeds

1 teaspoon red pepper flakes (or to taste)


1 cup seasoned rice vinegar

1 tablespoon good quality soy sauce

1 tablespoon roasted sesame oil

Layer the cucumbers in a bowl or flat serving dish with a lip at least an inch high to hold the dressing. Sprinkle the tomatoes over the cucumbers. Sprinkle the mint over the cucumbers and tomatoes. Sprinkle the sesame seeds and the red pepper flakes over the top. Combine the dressing ingredients in a jar, give it a good shake, and then pour over the salad. Cover and chill for an hour. The vegetables should absorb most of the dressing and the cucumbers will soften a little but still have a little crispness to them. If you want to add some protein to the salad cooked shrimp will work just fine.