Serves 4 as a side dish, 2 as a light lunch
2½ tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon vegetable oil
2½ teaspoons sugar
1 pound ripe cherry tomatoes, large tomatoes halved or quartered, small tomatoes left whole
½ large seedless cucumber, peeled and sliced into
½ large jalapeño, thinly sliced
¼ cup each fresh mint and basil leaves
In a small bowl, combine the lime juice, fish sauce, oil and sugar; whisk until the sugar dissolves. Gently toss the tomatoes, cucumber and jalapeño in a medium bowl with the dressing; let the salad marinate for 15 to 20 minutes.
Add the fresh herbs and gently toss again to combine.
Photo by Emily McKenna