Salad: United States – Pacific Island United States Territories – Cucumber and Tomato Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 2 medium cucumbers, thinly sliced (about 1 lb / 450 g)
- 3 medium tomatoes, sliced or wedges (about 1 lb / 450 g)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 2 scallions (green onions), thinly sliced (about 1 oz / 30 g)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) white vinegar or cane vinegar
- 1 tbsp (15 ml) neutral oil (vegetable or canola) — optional
- 1 tsp (5 ml) sugar or honey
- 1 small local hot pepper, such as bird's eye chile, thinly sliced (optional)
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- Freshly ground black pepper, to taste
- Sea salt, to taste

Instructions

Short Description:
A bright, simple salad of thinly sliced cucumbers and ripe tomatoes dressed in a salty-sour soy-and-vinegar dressing with an optional touch of local hot pepper for heat.

Regional Notes:
This Northern Mariana Islands variation uses soy sauce combined with vinegar as the primary dressing, a regional twist reflecting Pacific Island and Asian influences; a thinly sliced local hot pepper is often added for a bright, sharp heat that distinguishes it from other cucumber–tomato salads.

1. Prepare the vegetables: thinly slice the cucumbers, slice the tomatoes into wedges or rounds, and thinly slice the red onion and scallions. Place all vegetables in a large bowl.
2. Make the dressing: in a small bowl or jar combine the soy sauce, vinegar, oil (if using), and sugar or honey. Whisk or shake until the sugar dissolves and the dressing is uniform.
3. Add heat and herbs: stir the thinly sliced hot pepper into the dressing if using. Reserve a few slices for garnish if you like milder heat. Add chopped cilantro to the vegetables or hold for garnish.
4. Toss and season: pour the dressing over the cucumber, tomato, and onion mixture and toss gently to coat. Let the salad sit for 10–15 minutes at room temperature to let flavors marry.
5. Finish and serve: taste and adjust salt and pepper as needed (start with very little salt because of the soy). Garnish with reserved scallion rings, cilantro, and hot pepper slices. Serve chilled or at cool room temperature as a light salad course.