Tomato, Cucumber, and Basil Salad

Name: Tomato, Cucumber, and Basil Salad
Total time: 15 min
Yield: Serves 8
Ingredients: 1 ¾ pounds ripe heirloom tomatoes, cut into chunks; 8 ounces cherry and teardrop-shaped tomatoes, halved; ¾ English cucumber, peeled in alternating strips and cut into chunks; 10 large basil leaves, torn into pieces; 2 tablespoons red wine vinegar; ¼ cup extra-virgin olive oil; 1 teaspoon sea salt such as sel gris; ¼ teaspoon pepper

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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.

By Brandon Boudet

This Story Originally Appeared On sunset.com

Gallery

Credit: Caitlin Bensel

Recipe Summary

total:

15 mins

Yield:

Serves 8

Nutrition Info

Ingredients

1 ¾ pounds ripe heirloom tomatoes, cut into chunks
8 ounces cherry and teardrop-shaped tomatoes, halved
¾ English cucumber, peeled in alternating strips and cut into chunks
10 large basil leaves, torn into pieces
2 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
1 teaspoon sea salt such as sel gris
¼ teaspoon pepper

Directions

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

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Source

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

Nutrition Facts

Per Serving:

89 calories; calories from fat 70%; protein 1.1g; fat 7.3g; saturated fat 1g; carbohydrates 6.4g; fiber 1.5g; sodium 196mg.

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