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Tomato, Cucumber, and Basil Salad





Total Time
15 mins

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!”

su-Tomato, Cucumber, and Basil Salad




Caitlin Bensel

 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
1

Gently combine all ingredients in a bowl and let sit a few minutes. Toss again.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories89
% Daily Value *
Total Fat 7.3g10%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 196mg9%
Total Carbohydrate 6.4g3%

Dietary Fiber 1.5g6%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.