· 1 lb ripe tomatoes (a mix of varieties like Roma, Cherry, or Heirloom is wonderful)
· 1 large English cucumber (or 2-3 small Persian cucumbers)
· ¼ cup high-quality extra virgin olive oil
· 2 tablespoons red wine vinegar or fresh lemon juice
· 1 small shallot or ¼ red onion, very thinly sliced
· 2 cloves garlic, minced
· 2 tablespoons fresh herbs (such as parsley, dill, basil, or oregano), chopped
· ½ teaspoon kosher salt, plus more to taste
· ¼ teaspoon freshly cracked black pepper
· Optional additions:
· A pinch of red pepper flakes for heat
· ½ cup crumbled feta cheese
· A handful of pitted kalamata olives
Instructions
Step 1: Prepare the Vegetables
- Wash the tomatoes and cucumbers. If using large tomatoes, slice them into ½-inch thick wedges or chunks. If using cherry or grape tomatoes, simply halve them.
- Slice the cucumber into ¼-inch thick rounds. If using a standard cucumber with thick skin and large seeds, you may want to peel it and scoop out the seeds first. English or Persian cucumbers are ideal as they can be used skin-on and have tiny seeds.
- Place the tomatoes and cucumbers in a large, shallow bowl.
Step 2: Create the Marinade
- In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, red wine vinegar, thinly sliced shallot, minced garlic, chopped herbs, salt, and pepper.
- Taste and adjust seasoning if needed. It should be boldly flavored, as it will season the entire salad.
Step 3: Marinate and Rest
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