Cucumber Tomato Salad
Ingredients
1/3 cup white distilled vinegar
1 tablespoon fish sauce
2 tablespoons sugar
2 Thai bird chiles, sliced
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
2 pounds Persian cucumbers, quartered lengthwise and sliced into 1/4-inch pieces
12 ounces cherry tomatoes, quartered
1 small red onion, finely diced
Combine the vinegar, fish sauce, sugar, chiles, garlic, 2 teaspoons salt and 1 teaspoon black pepper in a large bowl. Mix until most of the sugar has dissolved. Add the cucumbers, tomatoes and onions and stir to combine. Cover and refrigerate for at least 30 minutes. The vegetables will release liquid while they soak so stir before serving.