Suyo Long Cucumber & Cherry Tomato Salad
Suyo Long Cucumber & Cherry Tomato Salad is a simple, fresh side dish made with crisp slices of Chinese Suyo Long cucumber, sweet cherry tomatoes and a balsamic and olive oil dressing.
Dried basil, Aleppo pepper, Himalayan pink salt and freshly ground black pepper add plenty of flavor without covering up the vegetables.
After just a short rest, the tomatoes release some of their juices into the balsamic and olive oil, creating a light dressing that coats every bite.
What makes this salad particularly interesting is the cucumber itself. Suyo Long isn’t the typical cucumber found in most American supermarkets.
What Is a Suyo Long Cucumber?
Suyo Long is a traditional Chinese heirloom cucumber with long, dark green, deeply ribbed fruit. It is known for a mild, slightly sweet flavor and little bitterness.
The cucumbers can grow quite long—often 15 inches or more—and their distinctive ridges create scalloped edges when they’re sliced crosswise.
Suyo Long cucumber, a long, crisp Chinese cucumber with distinctive ridged skin
Suyo Long is also a thin-skinned cucumber, so there’s generally no reason to peel it before eating. Compared with a typical American slicing cucumber, Asian cucumber varieties tend to have thinner, less-bitter skin and less-prominent seeds.
That crisp texture and mild flavor make Suyo Long especially well suited to salads, although the cucumbers can also be used for pickling and other preparations.
What Does a Suyo Long Cucumber Taste Like
Suyo Long cucumbers have a mild, slightly sweet cucumber flavor and are known for having little bitterness. Their crisp texture makes them particularly good for eating fresh.
Do You Need to Peel Suyo Long Cucumbers?
No. One of the advantages of Suyo Long is its relatively thin, tender skin. Leaving the skin intact also preserves the attractive dark green scalloped edges of the slices.
If you happen to have an older cucumber with noticeably tough skin, you can peel it partially or completely.
Are Suyo Long Cucumbers the Same as English Cucumbers?
No. Both can be long, thin-skinned and good for fresh eating, but they are different types of cucumbers.
English cucumbers are usually smooth and very slender and are commonly sold wrapped in plastic. Suyo Long cucumbers have a much more pronounced ribbed or ridged exterior.
Both are excellent for fresh salads, but their differences also make them fun to experiment with.
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Why This Recipe Works
Suyo Long cucumber provides crunch without needing to be peeled. Leaving the dark green skin intact also gives each slice its distinctive scalloped appearance.
Cherry tomatoes bring sweetness and acidity. I used a mixture of different-colored cherry tomatoes, which adds both flavor and color to the finished salad.
Cherry Tomato Caprese Salad: A Taste of Tradition and Freshness
They’re also the star of my Cherry Tomato Caprese Salad: A Taste of Tradition and Freshness, where they’re paired with mozzarella and fresh basil for a simple take on the classic Italian salad.
Balsamic vinegar works especially well here. Its acidity brightens the cucumber and tomatoes, while its slight sweetness complements the naturally sweet tomatoes. I prefer it to the sharper flavor that red wine vinegar would bring to this particular salad.
Cooking With Balsamic Vinegar
If you’d like to learn more about choosing and using balsamic beyond salad dressing, my Cooking With Balsamic Vinegar guide takes a closer look at how its acidity and sweetness can be used in everyday cooking.
Aleppo pepper adds gentle warmth rather than aggressive heat. It gives the dressing another layer of flavor without overpowering the vegetables.
Crushing the dried basil wakes it up. Rubbing the basil between your fingers before adding it helps release its aroma into the olive oil and balsamic dressing.
Suyo Long Cucumber & Cherry Tomato Salad
This simple salad is one of the easiest ways to enjoy the crisp texture and distinctive ridged shape of Suyo Long cucumbers.
Juicy tomatoes, balsamic vinegar and olive oil turn it into a fresh summer side dish with very little effort.
Recipe Details
Prep Time: 10 minutes
Resting Time: 10 minutes
Total Time: 20 minutes
Servings: 3–4
Ingredients
1 Suyo Long cucumber, thinly sliced
2 cups mixed cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
¼ teaspoon Aleppo pepper
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
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Instructions
Slice the Suyo Long cucumber crosswise into thin rounds. Leave the skin on unless you find that your particular cucumber has unusually tough skin.
Halve the cherry tomatoes and place them in a serving bowl with the sliced cucumber.
Drizzle the vegetables with the extra-virgin olive oil and balsamic vinegar.
Place the dried basil in the palm of your hand and lightly crush it between your fingers. Sprinkle it over the vegetables along with the Aleppo pepper, Himalayan pink salt and freshly ground black pepper.
Gently toss until the cucumber and tomatoes are evenly coated.
Let the salad rest for about 10 minutes before serving. Toss once more so the vegetable juices and dressing that have collected at the bottom of the bowl are redistributed.
Tip
Dress this salad shortly before serving rather than several hours ahead. Salt draws moisture from both cucumbers and tomatoes. A short 10-minute rest gives the flavors time to come together while the cucumber remains crisp.
How to Store Leftovers
Transfer leftovers to an airtight container and refrigerate.
The salad is best the day it’s made, but leftovers can be refrigerated for up to 2 days. The cucumber and tomatoes will continue releasing moisture as they sit, so expect the salad to become softer and juicier the next day.
Give it a good toss before serving again.
What to Serve With Suyo Long Cucumber & Cherry Tomato Salad
This fresh cucumber and tomato salad works particularly well alongside richer foods because the balsamic acidity and crisp vegetables provide contrast.
Serve it with grilled chicken, fish, burgers, sandwiches, pasta or other simple summer meals. It also works well as part of a larger spread of salads and vegetables.
A Simple Way to Try an Unfamiliar Cucumber
You don’t need a complicated recipe to make an unfamiliar ingredient worthwhile.
Suyo Long cucumber has enough character of its own—the unusual ridged skin, crisp texture and mild flavor—that a simple preparation lets you appreciate what makes it different.
Here, cherry tomatoes, olive oil, balsamic vinegar, basil and Aleppo pepper turn it into an easy salad while still letting the cucumber remain the star.
Frequently Asked Questions
Is this salad vegan?
The basic cucumber, tomato, herb, olive oil, and vinegar version is naturally vegan. Skip the cheese or use a plant-based alternative if desired.
How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 1 day for the best texture and flavor. The cucumbers and tomatoes will soften and release liquid as they sit, so this salad is best enjoyed fresh.
What herbs taste best in this salad?
Dill, basil, parsley, mint, and chives all work well. Dill gives the salad a classic cucumber flavor, while basil pairs especially well with ripe summer tomatoes.
Can I Substitute Another Cucumber?
Yes. An English cucumber would be my first choice. Persian cucumbers are another good option because of their crisp texture, mild flavor and tender skin.
A regular American slicing cucumber will also work, although its thicker skin and larger seed cavity can give the salad a different texture. Depending on the cucumber, you may want to peel it and remove some of the seeds.
Can I Use Red Wine Vinegar Instead of Balsamic?
Yes, but the salad will taste different. Red wine vinegar will give you a sharper, more acidic dressing.
Balsamic vinegar provides acidity along with a touch of sweetness, which works particularly well with the sweet cherry tomatoes and mild Suyo Long cucumber.
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