One of the reasons I love this salad so much is because of the simplicity of it. In the summertime, tomatoes are so fresh and sweet. When you're working with great ingredients, they taste great on their own and the less you add to them, the better! This salad is a prime example of keeping it simple! In this case, less is definitely more!
This salad can be served as a starter, a side or can be transformed to a meal by serving it on top of a grilled portabella mushroom as I did here. The mushroom is warm and meaty, and the salad is cool and crisp! Together, they're a perfectly light meal.
I used basil in this particular salad, but all herbs are welcome here. Go ahead and swap out the basil for mint, cilantro, dill or parsley. Whatever herb you like will work!
Ingredients:
-1 large tomato, cut into large chunks
-1 seedless cucumber, cut into large chunks
-1/2 of a red onion, thinly sliced
-1/4 cup extra virgin olive oil
-1/4 cup red wine vinegar
-1/4 cup basil, chopped
-sea salt and pepper to taste
Directions:
-Chuck everything except for the basil into a large bowl and mix well to combine.
-Place it in the fridge to let the flavors marry for 15-30 minutes.
-Just before service, toss in the basil. Taste and season with sea salt and pepper to taste. Enjoy!
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