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Tomato and Cucumber Salad with Ponzu

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Prep: 3 minutes
Total: 3 minutes
Servings: 2
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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Tomato and cucumber salad served on a plate.

Ingredients
  

  • 1 Tomato
  • 1 Cucumber
  • 1 Tbsp Ponzu
  • ½ Tbsp Sesame Oil
  • ½ tsp Roasted Sesame Seeds

Instructions
 

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

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.
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Nutrition

Serving: 1gCalories: 62kcalCarbohydrates: 6gProtein: 1g

This nutritional information is estimated and provided for general reference only.

Course: Salad
Cuisine: Japanese
Keyword: tomato and cucumber salad

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