Cucumber Tomato Salad
This is about as classic as you can get. All the ingredients complement each other perfectly, nothing extraneous (well, fresh mozzarella would be a pretty great addition, too). Pairings are classic because everything is in season at the same time.
Even though the weather has started to turn this week, let’s hold on to summer for as long as we can.
30 minutes
Serves 4
3 large cucumbers, peeled, seeds scooped out, sliced in half, then again, lengthwise, then cut at an angle
2 cups cherry and plum tomatoes, cut in half
½ small onion, sliced very thinly, rinsed under cold water
½ tsp salt
1 tbsp minced garlic, from 1-2 cloves
¼ cup olive oil
1 tbsp red wine vinegar
1 small bunch basil, leaves hand torn
Place the cucumbers, tomatoes, and onions in a colander and add a couple pinches of salt, about ½ tsp. Mix them together and let them drain over a bowl or the sink for 15 minutes.
In a large mixing bowl, add the garlic, olive oil, and red wine vinegar. Fold in the cucumbers, tomatoes, and onions, as well as the basil, and mix until everything is evenly coated. Adjust with salt and red wine vinegar as needed.