This is a simple salad but oh-so-good. The pucker of the vinegar, the heat of the jalapeño, the cool of the cucumber and the sweet of the just-a-touch of sugar hit pretty much every taste sensation out there. There’s even a little soy sauce to curb your umami craving. In summer, when the cukes and tomatoes are plentiful, I can make this salad and then gobble it up. Then make and gobble again. And again.
Makes 4-6 servings
- 1 pound heirloom tomatoes, diced
- 1 cup cucumber, peeled and diced
- 1/2 cup red onion, diced
- 1 small jalapeño, minced
- 1/3 cup cilantro or parsley, minced
- 1/2 tsp. fine sea salt
- 1 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 2 tsp. extra virgin olive oil
- 1½ tsp. granulated sugar
- Gently toss together tomatoes, cucumbers, onion and jalapeño. Set aside.
- Stir salt, soy sauce, vinegar, olive oil and sugar in a small bowl until sugar dissolves.
- Pour dressing atop the veggies and mix well.
- Serve immediately or chill in the fridge for up to 24 hours.