The best cucumber tomato salad (with Video), made with the finest heirloom tomatoes, fragrant basil, cucumbers and onions in a homemade Italian olive oil and red wine vinegar dressing.
I’ve been dying to bring back this recipe from the archives, because more than anything it reminds me of the man in the photo, my grandfather. This space only exists because of him, and it all started with this rustic salad.
I must have watched him make it a hundred times, mesmerized by his weathered old hands, wrinkled and scarred from years of hard work in the fields…
Made with the finest home grown heirloom tomatoes, cucumbers and herbs, then tossed in a rustic vinaigrette of extra virgin olive oil and vinegar, the essence of summer in a bowl.
The irregular slicing and chopping of ingredients into wedges and strips for an impeccable rustic presentation, has never left my memory. Tiny basil leaves and blossoms add the perfect garnish to a meal that is already perfect before even being dressed.
As hard as i try, I must admit: that childhood magic permeating that old rustic kitchen and every meal coming out of it, still eludes me to this day. But I keep trying…
This heirloom tomato and cucumber salad has to be the best thing I ever ate!
Easy to make, healthy, paleo and perfect for a crowd!
Or give it a mediterranean flair with feta cheese, olives and dill to enjoy on its own.
The queen of all salads, this rustic cucumber tomato salad recipe is made with the most flavorful home grown heirloom tomatoes, cucumbers and herbs, then tossed in a rustic vinaigrette of extra virgin olive oil and red wine vinegar.
- 2 Lb Organic Heirloom Tomatoes cut into wedges
- 1 English Cucumber -seedless thinly sliced
- 6 Scallions or spring onions -sliced
- 2-3 Tbs red wine vinegar or lemon juice (to taste)
- 1/3 c extra virgin olive oil
- 1/2 Tsp Sea Salt + more to taste
- Black Pepper to taste -freshly cracked
- 1/4 c basil leaves + blossoms (for garnish)
- 2 tbsp fresh thyme leaves for garnish (optional)
Whisk the olive oil, red wine vinegar or lemon juice, sea salt and black pepper together. Taste and adjust seasonings with more sea salt, vinegar or olive oil. Taste and adjust again until the perfect acidity balance is achieved to your liking.
Pour over the sliced tomatoes, cucumber and scallions and toss to coat gently. Allow to sit at room temperature for at least 5 minutes before serving. Toss to coat again just before serving.
When making the vinaigrette, keep in mind that no two olive oils or vinegars will ever be the same. So taste and adjust seasonings, repeat again 10 times if you must until a perfect acidic balance is achieved.