When summer heat strikes, nothing hits quite like a cool, crisp salad—but this one brings more than just refreshment. By blending a beloved Chinese appetizer with a classic Southern cookout side, this smashed cucumber and tomato salad delivers an exciting cultural mashup that’s both comforting and bold.

You’ll learn how to make this under-an-hour, flavor-packed dish, including ingredient swaps and pro tips to make it your new seasonal staple. As a second-generation Chinese American and chef, I've found joy in creating recipes that reflect both my roots and my surroundings—and this one was born right from a summer garden haul.

Table of Contents:

1. Why This Salad Is So Special

2. Ingredients You’ll Need

3. Step-by-Step Instructions

4. Flavor Tips & Ingredient Swaps

5. Serving Ideas & Pairings

6. Final Thoughts & Printable Recipe

1. Why This Salad Is So Special

Most people know the spicy, garlicky punch of a Chinese smashed cucumber salad—or the tangy freshness of a Southern-style cucumber and tomato dish. This fusion brings those two traditions together, celebrating shared ingredients (crisp cucumbers) while layering in unexpected depth from a soy-based dressing and the juicy sweetness of tomatoes.

“Food has always been a way for me to blend the stories of where I come from with where I am,” says the recipe creator. This dish represents that—bright, textured, and full of contrast.

Try this if you love:

• Quick, low-effort recipes

• Recipes that surprise without intimidating

• Bringing fresh, multicultural flavor to the table

2. Ingredients You’ll Need

Here’s what you’ll need to make this salad sing:

• 2 large English cucumbers – peeled in stripes, smashed for maximum texture

• 2 teaspoons salt, divided – to season and draw moisture

• 1 tablespoon Chinkiang vinegar (or rice vinegar) – the tangy backbone

• 1 tablespoon sesame oil – nutty and fragrant

• 2 teaspoons reduced-sodium soy sauce – umami boost

• 2 teaspoons sugar – balances acidity

• 1 tablespoon neutral oil (canola or avocado) – base for garlic infusion

• 2 garlic cloves, minced – flavor bomb

• 2 large tomatoes, cut into wedges – sweet, juicy, and bright

• ⅓ cup watermelon radish, thinly sliced – optional, but adds crunch and color

• ⅓ cup red onion, thinly sliced – a little zing

• 1 tablespoon sesame seeds – for crunch and a toasty finish

• ⅓ cup chopped cilantro – fresh, herbaceous lift

3. Step-by-Step Instructions

Step 1: Smash the Cucumbers
Cut your cucumbers into diagonal chunks, then smash them with the flat side of a knife or rolling pin until cracked and slightly broken. This technique opens them up to absorb more dressing. Toss with 1 teaspoon of salt and let them rest in a colander for 20 minutes.

Step 2: Make the Dressing
In a small bowl, whisk together vinegar, sesame oil, soy sauce, sugar, and the remaining teaspoon of salt until dissolved.

Step 3: Garlic Oil Infusion
In a separate small bowl, mix your neutral oil with the minced garlic. No need to heat—this raw garlic oil gives a bold flavor kick.

Step 4: Assemble the Salad
Rinse your salted cucumbers under cold water, shake dry, and place in a large bowl. Add tomato wedges, radish, and red onion. Drizzle with garlic oil, toss, then pour over your vinegar dressing. Mix thoroughly.

Step 5: Finish with Garnish
Top with sesame seeds and chopped cilantro. Serve immediately or chill for 15 minutes to let the flavors mingle.

4. Flavor Tips & Ingredient Swaps

Can’t find Chinkiang vinegar?
Rice vinegar works great—it’s gentler, but still delicious. If you want to mimic that deeper flavor, add a drop of balsamic vinegar or a pinch of brown sugar.

No watermelon radish?
Use regular radish, or skip entirely. The salad stands strong without it.

Want it spicy?
Add a splash of chili oil or a sprinkle of red pepper flakes for extra heat.

Pro Tip: Always smash, don’t slice. The smashed surface of the cucumber soaks up the dressing like a sponge—slicing just won’t deliver the same depth of flavor.

5. Serving Ideas & Pairings

• Poolside BBQ? Pair it with grilled chicken, burgers, or ribs.

• Asian dinner night? Serve it as an appetizer alongside stir-fries or dumplings.

• Picnic? Pack it in a chilled container—it travels well and stays crisp.

It’s as adaptable as it is flavorful. And yes, it’s just as good the next day.

6. Final Thoughts & Printable Recipe

This smashed cucumber and tomato salad is more than a seasonal side—it’s a cultural blend that tells a story in every bite. It’s bold yet balanced, crisp yet juicy, and deeply personal without being complicated.

Whether you grew up with one version of this dish or neither, this fusion invites everyone to the table.