For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.
Recipe information
Yield
6 Servings
Ingredients
1
medium spring onion, thinly sliced
1
/4 cup red wine vinegar
1
pound Persian, Armenian, lemon, or English hothouse cucumbers, peeled, leaving alternating strips of peel, cut intotbite-size pieces
1
garlic clove, finely grated
2–3
large heirloom tomatoes, sliced
6
small red tomatoes, cut into wedges
2
pints small cherry tomatoes, halved
1
/2 cup fresh lime juice, divided
4
tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1
/2 bunch chives, cut into 1-inch piecest
1
/4 bunch dill with tender stems and blossoms, cut into 1-inch pieces
1
cup fresh cilantro leaves with tender stems
1
cup fresh flat-leaf parsley leaves with tender stems
1
/4 cup fresh tarragon leaves
Need to make a substitution?
Preparation
Step 1
Combine spring onion and vinegar in a small bowl; let sit 20 minutes. Drain.
Step 2
Toss spring onion, cucumbers, garlic, all tomatoes, 1/4 cup lime juice, and 2 tablespoons oil in a large bowl; season with salt and pepper and toss gently with hands to coat. Transfer salad to a platter, reserving bowl.
Step 3
Add herbs and remaining 1/4 cup lime juice and 2 tablespoons oil to reserved bowl; season with salt and pepper and toss to coat. Mound herb mixture over salad.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 140 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 4 Total Sugars (g) 7 Protein (g) 3 Sodium (mg) 100