Tomato and Cucumber Salad with Fish Sauce Vinaigrette

This salad is a knockout, with peak-season tomatoes and corn, and a balanced vinaigrette that features salty and umami notes from fish sauce and a kick of heat from serrano chile. With naturally juicy tomatoes, crisp cucumbers, and scallions, the salad is quick and easy to both assemble and dress. Fresh-cut corn kernels offer sweet and creamy flavor along with a light crunch. Just don’t skimp on the Thai basil — it really adds a pop of freshness and anise-y flavor to tie everything together. You’ll also have extra vinaigrette that you can use later on any leafy green salad, in grain bowls, or simply drizzled over blanched or grilled green beans. 

What should I serve with this tomato salad?

Since this is such a summery salad, it’s a great accompaniment to any sort of grilled meats like steak kebabs or chicken, as well as grilled fish or even veggie burgers.

Notes from the Food & Wine Test Kitchen

Consider putting all of the vinaigrette ingredients in a mason jar and shaking to combine — then it’s already in an airtight container for easy storage. 

If you want to make this outside of peak summer tomato season, use cherry tomatoes instead, which are more consistently flavorful throughout the year. 

Suggested pairing

Cường Phạm’s robust California Cabernet, Đồi Đá Napa Valley, is a perfect pairing for the flavors in this fresh salad.

Make ahead

Dressing can be stored in an airtight container in the refrigerator for up to five days.