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Tomato & Cucumber Salad

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Heirloom tomatoes are so perfect and bountiful in the summer, it’s tempting to just eat them with a sprinkle of salt and call it a day. There’s nothing wrong with that—but dress them up with fresh mint, crunchy cucumbers and quality extra-virgin olive oil for an elegant, easy, light dish to serve with supper all season long.

SKU 1391-recipe

  • 4-6 Serves
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Ingredients:

  • 12 oz (or about 3) heirloom tomatoes, diced 3/ 4 inch cubes
  • 1 red onion, diced 3/ 4 inch cubes
  • 1 hot house cucumber, seeded diced 3/ 4 inch cubes
  • 2 tbsp fresh mint, chopped
  • 1 tbsp fresh chives, cut into 3/ 4 inch batons
  • 2½ tbsp red wine vinegar
  • 2½ tbsp brown sugar
  • 2½ tbsp lemon juice
  • 2½ tbsp extra virgin olive oil
  • 2 tbsp Italian parsley, chopped
  • Kosher salt to taste
  • Ground black pepper to taste

Directions:

  1. Combine all ingredients in a bowl.
  2. Taste and adjust seasonings as needed.
  3. Refrigerate 1−2 hours before serving.