Cucumber, Chili and Tomato Salad

Cucumber, Chili and Tomato Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Connie Veneracion


  • 1 cucumber peeled and cut into half-inch cubes
  • 4 tomatoes cut into half-inch cubes
  • 1 finger chili sliced thinly
  • 12 to 15 stalks scallions cut into half-inch lengths
  • 1 small onion roughly chopped
  • juice of one lemon (I used native lemon, the one with the green peel)
  • ½ teaspoon fish sauce
  • 1 tablespoon sugar
  • cilantro leaves for garnish


  • Peel the cucumber and cut into half-inch cubes.
  • Cut the tomatoes into halves and squeeze out the seeds. Cut the deseeded tomatoes into half-inch cubes.
  • Thinly slice the finger chili.
  • Cut the scallions into half-inch lengths.
  • Peel and roughly chop the onion.
  • In a bowl, mix together the lemon juice, fish sauce and sugar.
  • Place all the cut vegetables in a bowl. Drizzle the dressing over them. Toss lightly but thoroughly.
  • Garnish the cucumber, chili and tomato salad with torn cilantro before serving.