The Recipe
Tomato, Cucumber, and Basil Salad
COOK TIME : a few secondsPREP TIME : a few seconds
By SunsetFrom Myrecipes
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Ingredients
DESCRIPTION
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
NUTRITION
| Calories | 89 | 4% | |
| Cholesterol | NaN | NaN% | |
| Carbohydrates | NaN | NaN% | |
| Fat | 0 | 0% | |
| Protein | NaN | NaN% |
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