Tomato, Cucumber, and Basil Salad Recipe Print Page

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Photo by: Photo: Coral Von Zumwalt; Styling: Miranda Jones

Tomato, Cucumber, and Basil Salad

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.

Sunset SEPTEMBER 2012

Yield: Serves 8
Total:15 Minutes

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.

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

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Tomato, Cucumber, and Basil Salad recipe