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Tomato, Cucumber, and Basil Salad

Caitlin Bensel

Total time 15 mins
Yield Serves 8
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.


  • 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

Nutrition 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

How to Make It

  1. Gently combine all ingredients in a bowl and let sit a few minutes. Toss again.
Dominick's, Little Dom's, the 101 Coffee Shop, and Tom Bergin's, all in Los Angeles