Cucumber, Tomato, and Pineapple Salad With Asian Dressing

Adapted from Epicurious.com and originally published the June 2006 issue of Gourmet magazine. This Vietnamese-inspired salad combines sweet pineapple and fiery serrano with cooling cucumber. This is a great side for RiffRaff's Grilled Vietnamese Chicken (Grilled Vietnamese Chicken).

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  garlic clove
• 1⁄4 teaspoon salt
• 2  tablespoons lime juice, fresh
• 1  tablespoon sugar
• 2  tablespoons  vegetable oil
• 1  serrano peppers or 1  jalapeno chile, minced, including seeds
• 1⁄4-1⁄2 teaspoon fish sauce
• 1⁄2 seedless cucumber, halved lengthwise, then thinly sliced crosswise (often plastic-wrapped)
• 1⁄2 fresh pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)
• 1⁄2 cup fresh cilantro, coarsely chopped
• 2  cups cherry tomatoes, cut into quarters

Directions

1. Mince garlic, then mash to a paste with salt using side of a large heavy knife.
2. Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste).
3. Add remaining ingredients, tossing to coat, and add salt to taste.