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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time. Ingredients:
1 medium spring onion, thinly sliced |
1/4 cup red wine vinegar |
1 pound persian, armenian, lemon, or english hothouse cucumbers, peeled, leaving alternating strips of peel, cut into bite-size pieces |
1 garlic clove, finely grated |
2-3 large heirloom tomatoes, sliced |
6 small red tomatoes, cut into wedges |
2 pints small cherry tomatoes, halved |
1/2 cup fresh lime juice, divided |
4 tablespoons extra-virgin olive oil, divided |
kosher salt, freshly ground pepper |
1/2 bunch chives, cut into 1 pieces |
1/4 bunch dill with tender stems and blossoms, cut into 1 pieces |
1 cup fresh cilantro leaves with tender stems |
1 cup fresh flat-leaf parsley leaves with tender stems |
1/4 cup fresh tarragon leaves |
Directions:
1. Combine spring onion and vinegar in a small bowl; let sit 20 minutes. Drain.
2. Toss spring onion, cucumbers, garlic, all tomatoes, 1/4 cup lime juice, and 2 tablespoons oil in a large bowl; season with salt and pepper and toss gently with hands to coat. Transfer salad to a platter, reserving bowl.
3. Add herbs and remaining 1/4 cup lime juice and 2 tablespoons oil to reserved bowl; season with salt and pepper and toss to coat. Mound herb mixture over salad.
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