Oriental tomato salsa

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10 min


4 -1/2 cups (1.125 L)


  • 3 large ripe but firm tomatoes
  • 1/2 English cucumber
  • 1 small red onion
  • 1 tbsp granulated sugar
  • 1/4 cup rice vinegar
  • 1 tbsp dark sesame oil
  • 3 tbsp freshly squeezed lime juice
  • 1/4 cup coarsely chopped fresh cilantro
  • pinch salt


  • Cut tomatoes in half. Hold tomatoes over sink and gently squeeze out and discard seeds and juice. Slice unpeeled cucumber in half lengthwise. With a spoon, scoop out and discard seeds. Dice cucumber. Place in a medium-size bowl. Finely chop tomatoes and onion. Add both to bowl with cucumber.
  • Then sprinkle with sugar. Stir in vinegar, oil and lime juice. Use right away or, if making ahead, leave at room temperature up to 3 or 4 hours or refrigerate overnight. Tomatoes will water out a little as it sits. Stir, then drain excess liquid before serving. Stir in coriander and salt just before serving. Delicious on its own as a dip with toasted wedges of pita bread or spooned on little toasts as an appetizer. Terrific over grilled chicken or steak or rice.

Nutrition (per serving)

  • Calories
  • 24,
  • Protein
  • 0.5 g,
  • Carbohydrates
  • 4.2 g,
  • Fat
  • 0.9 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 4 mg.

Salsas are more versatile than you may think. While we’re all used to them as a fast homemade appetizer with tortilla chips or flatbread, they’re also great tossed into garden salads for an instant dressing.