I can eat this healthy Filipino cucumber tomato salad almost everyday and it’s the easiest thing to make. Especially when the sun is in full effect, this Filipino tomato onion salad starts calling. Crispy, vibrant, zesty, salty-sweet…it hits the notes for a side that requires a permanent parking spot on the dining table.
Updated on September 7, 2025
Table of contents
What is Filipino Cucumber Tomato Salad?
This specific Filipino-based cucumber salad recipe is called Ensaladang Pipino (cucumber) at Kamatis (tomato), translated to…you guessed it, Cucumber and Tomato Salad.
I call it “Filipino salsa” because this Asian cucumber salad compliments rotisserie meats, bbq, and fried foods perfectly and is eaten frequently. While Filipinos still name this dish a salad, it truly is more of an accompaniment, rater than to be eaten alone.
If you’re eating at your friend’s house, and it’s Filipino night, this Filipino tomato salad is there too.
This Asian cucumber salad is a simple combination of tomato, cucumber, and onions. That’s it.
The dressing is as simple as you like with the basics of vinegar, garlic, and black pepper. I use red wine vinegar because it’s more sweet than white vinegar, but you can use either one.
I also eliminate sugar for this recipe since this is an everyday food for me. Try picking cherry tomatoes for natural added sweetness.
One spoonful is best with a little of this Filipino tomato onion salad with cucumber, some rice, and a nice bite of meaty goodness, and oh that’s tasty. It’s the acid, salt, and sweet of the salad that goes with the richness of the meat or fried foods that make for one balanced bite. Very tongue-hugging.
How to Eat Filipino Tomato Onion Salad
This is an everyday and common type of food in Filipino households and can easily become one of your favorite weekday recipes. It’s as present as hot sauce or ketchup.
Use this recipe to make ensaladang talong which is a roasted eggplant salad. The eggplant is easily roasted on the stove, butterflied, then this exact salad is spread on top of the eggplant. It’s healthy and has loaded flavor. The only thing to do is cut all the ingredients much smaller, when serving ensaladang talong.
Also, use this recipe for everyday meals. It’s the balancing side dish for any simple meals of fried or grilled protein plus rice. You can make a batch to last 2 days and be sure to store in a mason jar or glass container so it keeps well. However, it’s best freshly made.
It does become a pickled cucumber and tomato mix once it becomes leftovers that were mixed with dressing because of the vinegar, so personally I prefer to eat more when it is freshly made, and I eat a little as a pickled side once it’s past day one. Both styles are equally tasty and very refreshing.
Ingredients for Filipino Cucumber Tomato Salad
The details for each ingredient is under this measurement list.
- 2 cups Persian or Japanese cucumber
- 2 cups Cherry Tomatoes
- 1/4 cup red onion – lengthwise sliced thin
Dressing:
- 4 tbsp red wine vinegar
- 1 tsp minced garlic
- Ground black pepper – to taste
Selecting the Ingredients
Persian or Japanese Cucumber – You can choose the crunchiest cucumber available to you at your local store. I choose Persian cucumber because of their big crunch, small size, and they are dense while holding less water than traditional varieties. Japanese cucumber is my second choice for flavorful and very crisp texture. Slice circles, then be sure to salt the cucumber slices, let it sit, then drain the excess water before mixing all the ingredients.
Red Onion – So I love organic produce because of the process and the strong flavors, but guess what? It doesn’t matter with onions. They have little pesticide residue amongst most produce. Choose any color onion you like as well, red, white, or yellow will be fine.
Cherry Tomatoes – Lots of ensaladang pipino at kamatis uses Roma tomatoes or easy to access tomatoes and then adds white sugar in the dressing. I choose Cherry tomatoes because they are sweet, and I eliminate the use of sugar. Choose your sweetest tomatoes available to you and cut the sugar to make this Filipino tomato onion salad a healthier one.
About the Dressing Ingredients
- Red Wine Vinegar or White Vinegar – I use red wine vinegar because it is a little sweeter.
- Fresh Minced Garlic – Fresh garlic is the best taste to season this three ingredients salad, and I do not recommend a pre-minced kind.
- Ground Black Pepper – Add the balance for pairing this side dish with meats. You do NOT need to add salt.
- Red Thai Chilis or Sili Chilies – Turns on the heat! If you like spicy, these cute, little red hot rods are going to turn it up to fire-style.
Equipment
To prepare the Filipino Cucumber Tomato Salad, you’ll need the following kitchen tools:
- Cutting Board – For chopping vegetables.
- Chef’s Knife – To ensure clean and precise cuts for your cucumbers, tomatoes, and onions.
- Mixing Bowl – A medium-sized bowl to combine all the ingredients together.
- Measuring Cups – For accurate measurement of vinegar and other ingredients.
- Spoon or Salad Tongs – To mix the salad ingredients thoroughly.
- Mason Jar or Glass Container – For storing leftovers, if necessary.
- Salad Spinner (optional) – If you prefer to dry your rinsed vegetables before mixing.
Instructions
Easy peasy and nothing squeezy here. Filipino tomato onion salad is so simple with the crunchy addition of cucumber.
- Slice the tomatoes, cucumber, and onion into uniform pieces for even texture and flavor.
- Cut the onion into thin slices lengthwise so the flavor blends smoothly into the salad.
- In a large bowl, combine the tomatoes, cucumber, and onion.
- Gently toss everything together until well mixed.
- If serving right away, drizzle with dressing and toss again. If storing for later, keep the dressing on the side to prevent the salad from becoming pickled.
Add-Ins and Variations
To customize your Filipino Cucumber Tomato Salad, consider these tasty add-ins and variations:
- Avocado: Add ripe avocado chunks for creaminess and extra healthy fats.
- Bell Peppers: For a crunchy texture and a splash of color, toss in diced bell peppers.
- Corn: Sweet corn can add a burst of flavor and sweetness to the salad.
Variations
- Spice Twist: Add grated ginger for a refreshing, zesty take.
- Pineapple Salsa: Include diced pineapple for a sweet and tangy flavor profile.
- Asian Influence: Mix in sliced green onions, sesame oil, and toasted sesame seeds to enhance the Asian flair.
- Spicy Kick: Incorporate fresh diced mango and a touch of sriracha for a sweet and spicy combination.
Feel free to experiment with these additions and variations to make the Filipino tomato onion salad your own!
Can I store leftovers? Yes and use an airtight, glass container to store leftovers. If the vinegar dressing is on the salad, the salad is going to taste more pickled as leftovers. I like this salad freshly made because it’s only good for a day before it gets pickled.
Is this gluten-free? Yes. This recipe is gluten-free, vegan, and low calorie.
Crisp Cucumber Tomato Salad: Ensaladang Pipino at Kamatis
Equipment
- knife
- bowl
Ingredients
- 2 cups Japanese or Persian cucumber crunchy and firm; sliced
- 1 tsp sea salt
- 2 cups cherry tomatoes sweeter tomatoes are best; cut in quarters or halves
- ¼ cup red onion lengthwise thin slice
Dressing
- 4 tbsp red wine vinegar
- 1 tsp minced garlic
- ground black pepper to taste
- Red Thai or SIli Chilies optional
- half-ripe firm mango optional
Instructions
- Slice cucumbers and sprinkle salt. Mix in a bowl and set aside.2 cups Japanese or Persian cucumber, 1 tsp sea salt
- Cut the cherry tomatoes in half and the onions in long pieces, about a quarter inch thick.2 cups cherry tomatoes, ¼ cup red onion
- Make the dressing by mixing red wine vinegar with the minced garlic and black pepper.4 tbsp red wine vinegar, 1 tsp minced garlic, ground black pepper
- Strain the cucumber of excess water.
- Add the tomatoes and onions to the cucumber.
- Pour the dressing all over and mix everything up. Serve and Enjoy!Red Thai or SIli Chilies, half-ripe firm mango
Notes
- serve with BBQ, fried meats, or grilled meat/fish
- serve with fried fish
- serve with sisig
- serve with grilled eggplant
- add in half-ripe mango or unripe papaya
- add in sliced green chilies
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