Tomato, Cucumber, and Basil Salad

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Tomato, Cucumber, and Basil SaladRecipe
Photo: Coral Von Zumwalt; Styling: Miranda Jones
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.
Serves 8

Ingredients

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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

Preparation

Total: 15 Minutes
Gently combine all ingredients in a bowl and let sit a few minutes. Toss again.

Created date

August 2012

Nutritional Information

Calories 89
Caloriesfromfat 70 %
Protein 1.1 g
Fat 7.3 g
Satfat 1 g
Carbohydrate 6.4 g
Fiber 1.5 g
Sodium 196 mg
Cholesterol 0.0 mg