For the Salad:
- 1 European cucumber or 4 small persian cucumbers
- 2 large tomatoes- or a mix of any kind is fine, about 2 cups.
- ¼ red onion
For the Dressing:
- 4 tablespoons Toasted Sesame Seeds
- 2 teaspoons peeled and grated ginger
- 2 cloves of garlic, grated or minced fine
- 1 Tablespoon sugar
- 4 Tablespoon light colored soy sauce (regular is fine too)
- 4 Tablespoon rice vinegar
- 2 Tablespoons sesame oil
- Wash the cucumber. Trim the ends and then cut it in half lengthwise and slice it diagonally into chunky bite-size pieces.
- Wash the tomatoes and then cut them in half and then into wedges, slices, or attractive chunks.
- Slice the red onion into very fine pieces. Rinse the onion in a colander under cold running water and then drain the water completely. Set aside.
- Toast the sesame seeds in a clean dry pan over medium heat for several minutes. Be sure to stir the sesame seeds to keep them from burning.
- Put the sesame seeds into the mortar and grind using a back and forth motion. You want a coarse grind where some of the seeds may still be whole.
- Add the ginger, garlic, sugar, light colored soy sauce, rice vinegar, and sesame oil to the mortar bowl. Stir to combine and then transfer to a small pitcher or serving container.
- Divide the cucumber mixture into four individual bowls or one deep platter. Top with the tomato and the red onion. Serve the Cucumber Tomato Salad immediately with the dressing on the side.
*Even though the sesame seeds are already toasted, I like to re-toast them in the skillet. This step brings out more of the toasty, nutty flavor.
*I like to keep the dressing separate until serving since it will draw water from the veggies and you will end up with a very runny unattractive looking salad.
*You can make all of the components ahead of time and covered until ready to serve.
Keywords: salads, tomato, cucumber, summer, sesame seeds,