Tomato, Cucumber, and Basil Salad

su-Tomato, Cucumber, and Basil Salad

Caitlin Bensel

Yields Serves 8 Total Time 15 mins
AuthorBrandon Boudet
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.

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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 89Calories from Fat 70
% Daily Value *
Total Fat 7.3g12%
Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 196mg9%
Total Carbohydrate 6.4g3%
Dietary Fiber 1.5g6%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

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

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

Directions

1

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

Tomato, Cucumber, and Basil Salad
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