Lato Salad with Cucumber and Chili

Crisp sea grapes with calamansi, cucumber, tomato and a little chili.

Ingredients

• 500 g fresh lato
• 150 g cucumber, seeds removed, sliced into thin half-moons
• 180 g ripe tomatoes, cut into small wedges
• 80 g red onion, thinly sliced
• 2 Thai red chilies, thinly sliced
• 30 mL apple cider vinegar — 2 tbsp
• 30 mL fresh calamansi juice — 2 tbsp
• 12 g white sugar — about 1 tbsp
• ¼ tsp freshly ground black pepper
• Salt only if needed, after tasting

Method

• Pick through the lato, removing damaged pieces and tough stems. Rinse quickly in cool clean water and drain well; avoid soaking.
• Remove cucumber seeds and slice into half-moons. Combine with tomatoes and red onion.
• Mix vinegar, calamansi, sugar, pepper and sliced chilies. Let stand 5 minutes, then toss with the vegetables and chill for 5–10 minutes.
• Add lato immediately before serving. Toss gently for 10–15 seconds, then taste before adding salt.
• Serve at once so the sea grapes remain plump and crisp. Keep the dressing separate if preparing ahead.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗