The best cucumber tomato salad (+Video), made with the finest heirloom tomatoes, fragrant basil and oregano, cucumbers, green and red onions in a homemade Italian olive oil and red wine vinegar dressing.
I’ve been dying to bring back this tomato salad 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 and oregano 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 is the best thing I ever ate!
Easy to make, healthy, paleo and perfect for a crowd!
Cucumber Tomato Salad Recipe
- 2 Lb Organic Heirloom Tomatoes cut into wedges
- 1 English Cucumber -seedless thinly sliced
- 6 Scallions or 1/2 cup red onion -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 + oregano 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 sprinkled with the fresh herbs.