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
Total:
Recipe from Sunset

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Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 70%
  • Protein: 1.1g
  • Fat: 7.3g
  • Saturated fat: 1g
  • Carbohydrate: 6.4g
  • Fiber: 1.5g
  • Sodium: 196mg
  • Cholesterol: 0.0mg

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

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