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.
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
Gently combine all ingredients in a bowl and let sit a few minutes. Toss again.
Amount Per Serving
Calories89Calories from Fat 70
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.