This is my salad of summer. Every weekend, and most weekdays, cucumber and tomato salad is on the dinner table. If tomatoes are in season, I am eating them. As many as I can. And I can eat a lot of tomatoes. I love this salad for how simple it is, peak season produce tossed with some oil and vinegar.
I’ll do endless variations of this salad depending on what I have on hand, don’t have, or need to use up. I’ll switch up the herbs, go no onions, and occasionally I’ll use balsamic vinegar if I don’t have red wine available. Nothing is set in stone. But the recipe here is my classic version. The ideal version, I guess. I’m usually eating this alongside some type of grilled fish and rice, but it’s also great spooned over a thin, grilled chicken cutlet or my favorite if I’m eating alone: a can of oil cured tuna flaked on top. And lots of crusty bread to go alongside. Turns into a kinda tuna panzanella salad. Delicious. But I’m getting off topic. I do insist on the excess dressing, it’s a must. You’ll notice there seems to be a lot of oil and vinegar when you make this. It gets mixed with the juices from the tomatoes and cucumbers, then drizzled over any rice you’re having with dinner, used for dipping in chunks of bread or fresh pitas. You want this salad juicy. Don’t skimp. Generously dress this salad.
This is my salad of summer. Every weekend, and most weekdays, this salad is on the dinner table. If tomatoes are in season, I am eating them. As many as I can. And I can eat a lot of tomatoes.
Cucumber and Tomato Salad
- 1 large cucumber chopped in rough irregular shapes
- 1 large tomato chopped in rough irregular shapes
- 1/4 onion thinly sliced
- 1 handful of cherry tomatoes halved
- 1/4 c olive oil
- 1/ 4 c red wine vinegar
- 1 small handful fresh basil leaves
- Combine cucumbers, tomatoes, and onions in bowl. Season generously with salt and pepper. Let sit for at least 5 minutes.
- Finish salad by dressing with oil, vinegar and lots of basil. Toss and serve.