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Quick and easy! This is my go-to summer salad—just toss juicy tomatoes and crunchy cucumbers in tangy ponzu. It’s light, refreshing, and perfect for a hot day!

Looking for dishes perfect for summer? Check out these 21 easy and refreshing summer recipes!

Tomato and cucumber salad served on a plate.

Recipe Ingredients

You’ll need the following ingredients to make this tomato salad recipe:

Tomato: Use a ripe, juicy tomato. Cherry tomatoes also work well.
Cucumber: Japanese cucumbers are ideal for their crisp texture and mild flavor, but you can also use Persian or English cucumbers.
Ponzu: A citrus-based soy sauce that adds a tangy flavor. You can find it in Japanese grocery stores.
Sesame Oil: Toasted sesame oil brings a nice aroma to the dish.
Roasted Sesame Seeds: Just a little to enhance the sesame flavor.

How To Make Tomato and Cucumber Salad: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Cut the tomato into bite-sized pieces.

Step 2

Cut the cucumber into bite-sized pieces.

Step 3

Add ponzu, sesame oil, and sesame seeds.

Step 4

Toss gently and serve.

A refreshing summer salad is ready! Enjoy the crisp texture of cucumber and the delicious combination of ponzu and juicy tomato!

Recipe Tips

You can also chop the tomatoes and cucumbers into fine pieces and use them as a topping for cold somen noodles or hiyayakko (chilled tofu).
It’s also delicious with the addition of wakame seaweed or edamame beans.
Let the salad sit for about 5 minutes before serving so the cucumbers can absorb the dressing.

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Tomato and Cucumber Salad with Ponzu

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Prep: 3

Total: 3

Servings:

Author: Juri Austin

Quick and easy! This is my go-to summer salad—just toss juicy tomatoes and crunchy cucumbers in tangy ponzu. It’s light, refreshing, and perfect for a hot day!

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Ingredients

Instructions

Prepare the Ingredients: Cut the tomato and cucumber into bite-sized pieces and place them in a bowl.
Combine and Serve: Add ponzu, sesame oil, and roasted sesame seeds, and toss gently. Transfer to a serving bowl and enjoy!

Video

Notes

You can also chop the tomatoes and cucumbers into fine pieces and use them as a topping for cold somen noodles or hiyayakko (chilled tofu).
It’s also delicious with the addition of wakame seaweed or edamame beans.
Let the salad sit for about 5 minutes before serving so the cucumbers can absorb the dressing.