The basic formula for this salad is equal parts tomatoes and cucumbers to quarter or half parts onion, with all of it dressed by a blend of balsamic, apple cider vinegar, olive oil and salt. Fresh herbs complete the picture, which is a bright, fresh salad with the crunch of cucumber and the tang of tomato juice. It’s summer eating at its finest.
- 1 to 1 1/2 pounds (fresh summer!) tomatoes
- 1 to 1 1/2 pounds cucumbers
- 1 small (i.e., 1/2 pound) yellow onion
- 1 tablespoon balsamic vinegar
- 1 tablespoon raw apple cider vinegar
- 2 tablespoons olive oil
- 1/2 to 1 teaspoon salt (to taste)
- Handful of fresh basil (maybe 10 to 15 leaves), torn roughly
- Cut out the stem and any bruises of tomatoes; then slice them into pieces. Slice those pieces in half and slice those halves in half again. Place these tomato quarters into a large bowl.
- Peel cucumbers (I find a paring knife works best and fastest for me with the tough cucumber skin) and slice into rounds. Add to bowl of tomatoes.
- Peel onion and cut it in half. Slice halves into thin pieces, pulling apart the resulting half-moons and adding them to the tomato and cucumber bowl.
- Toss vegetables with balsamic vinegar, apple cider vinegar and olive oil. Add salt to taste. Add basil, toss again and serve.
- While this salad is crunchy and refreshing on its own, it’s also particularly nice with crusty bread, especially so you can use the bread to sop up the juices.