Caitlin Bensel

YieldsServes 8
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