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
More From Sunset
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
- Gently combine all ingredients in a bowl and let sit a few minutes. Toss again.
Tomato, Cucumber, and Basil Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Saturated Fat, Meatless
- PUBLICATION: Sunset
More Recipes for Salads
-
Panzanella Salad
Gooseberry Patch -
Spicy Basil-Beef Salad
Cooking Light -
Tomato Panzanella
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy