Ingredients
1/4 c. extra-virgin olive oil
2 tbsp. vinegar (red wine, white wine, or rice wine)
2 tsp. kosher salt
1/4 tsp. garlic powder
1/4 tsp. freshly ground black pepper
4 c. cherry tomatoes (1½ lb.), halved
1 English cucumber, quartered lengthwise and sliced
1/2 medium red onion, thinly sliced
1/2 roughly chopped fresh herbs (such as basil, cilantro, dill, mint, and/or parsley)
Preparation
Step 1In a large bowl, whisk oil, vinegar, salt, garlic powder, and black pepper. Add tomatoes, cucumber, and onion and toss well to combine.Step 2Let sit at room temperature at least 15 minutes or refrigerate up to 12 hours. Before serving, sprinkle herbs over salad.
Perfect for when your garden or the local farmers’ market is overflowing with cucumbers and tomatoes, this salad also does surprisingly well with out-of-season produce, due to their year-round availability. Tomatoes need a lot of salt to really taste like “tomatoes,” so taste the salad to get the seasoning just right. Almost any herb or combinations of herbs work here. Choose tender herbs like parsley, dill, basil, mint, or cilantro. It’s a great time to take advantage of what you might have growing in your garden. This salad gets better with a bit of time. Make it the morning you plan to serve it so the tomato and cucumber can marinate in the dressing. Just hold off on adding the herbs until the very end so they stay bright and fresh.
