# Cucumber Tomato Salad

> Give that summer salad a twist of Thai flavor with cucumbers, tomatoes, lime juice, cilantro, and chopped peanuts. Fresh, light, and delicious!

**Prep time:** 15 minutes
**Ready in:** 45 minutes (including chilling time)
**Servings:** 4
**Storage:** Best served fresh, refrigerates 1-2 days

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## Ingredients

- 1 large cucumber
- 2 tomatoes, seeded and cut into wedges
- 1/4 red onion, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- 1 teaspoon white sugar, or to taste
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped peanuts (optional)

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## Shopping List

### 🥬 Produce
- [ ] 1 large cucumber
- [ ] 2 tomatoes
- [ ] 1/4 red onion
- [ ] 1 lime (for juice)
- [ ] 3 tbsp fresh cilantro

### 🥫 Pantry
- [ ] 1/4 cup rice vinegar
- [ ] 1 tsp white sugar
- [ ] 3 tbsp chopped peanuts (optional)

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## Instructions

1. **Prep cucumber.** Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together.

2. **Make dressing.** Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad; mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.

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## Notes

- **Best served fresh:** This salad is best enjoyed within a few hours of making. The vegetables will release liquid over time.
- **Adjust sweetness:** Taste the dressing and adjust sugar to your preference.
- **Peanut allergy:** Omit peanuts or substitute with toasted sesame seeds.

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## Serving Ideas

- Perfect side for grilled chicken or fish
- Great alongside Thai curries
- Serve with summer barbecue dishes
- Pair with rice bowls or noodle dishes