Tomato, Cucumber, and Basil Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. Gently combine all ingredients in a bowl and let sit a few minutes. Toss again.
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