Caitlin Bensel

YieldsServes 8Total Time15 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.

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