1/2 cup cherry tomatoes, halved 1 cup English cucumber, sliced thin crosswise 1 teaspoon chives, chopped 1 Tablespoon rice vinegar, or more to taste 1/4 teaspoon sesame oil Dash of hot chile oil 1/2 teaspoon black sesame seeds, toasted Salt and freshly ground black pepper to taste
In a medium bowl combine cherry tomatoes, cucumbers, chives, rice vinegar, sesame oil and hot chile oil. Toss to coat. Season with salt and freshly ground black pepper. Sprinkle with black sesame seeds. Serve immediately, or for more flavor, cover and refrigerate for up to 2 hours.
To toast sesame seeds, place in a dry skillet over medium heat. Cook until seeds are fragrant, stirring occasionally to evenly toast (total toasting time, about 3 minutes).