Tomato, Cucumber, and Basil Salad

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.

Yield:

Serves 8

Recipe from

Recipe Time

Total: 15 Minutes

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

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

Preparation

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

Note:

Brandon Boudet,

Dominick's, Little Dom's, the 101 Coffee Shop, and Tom Bergin's, all in Los Angeles,

September 2012