0.0 – 0 reviews • Cucumber Salad
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
20 min |
| Yield: |
4 servings |
Ingredients
- 1 (1/2-pint) basket assorted cherry tomatoes
- 2 pounds heirloom tomatoes, different colors and sizes
- 1 shallot, diced fine
- 2 tablespoons red wine vinegar
- 1 garlic clove, smashed
- Salt
- 1/2 cup extra-virgin olive oil
- Pepper
- Green and purple basil leaves, chopped
- Lemon cucumbers and torpedo onions, optional
Instructions
- Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges.
- For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette.
- Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.
- For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
302 |
| Total Fat |
28 g |
| Saturated Fat |
4 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
4 g |
| Sugar |
8 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
748 mg |
