Tomato, Cucumber, and Basil Salad
Caitlin Bensel
Brandon Boudet, chef at Little Dom’s, in Los Angeles, serves this salad in late summer and fall. You can cut up the vegetables a little ahead of time, but dress them fairly close to serving or they’ll get soupy.
This recipe, and others like it, can be found in the article “15 No-Cook Recipes Because, Come On, It’s the Middle of Summer!”
How to Make It
1
Gently combine all ingredients in a bowl and let sit a few minutes. Toss again.
Ingredients
1 3/4 pounds ripe heirloom tomatoes, cut into chunks
8 ounces cherry and teardrop-shaped tomatoes, halved
3/4 English cucumber, peeled in alternating strips and cut into chunks
10 large basil leaves, torn into pieces
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sea salt such as sel gris
1/4 teaspoon pepper
Directions
1
Gently combine all ingredients in a bowl and let sit a few minutes. Toss again.
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