© Peden and Munk LLC
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
Makes 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 into bite-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" pieces
1/4 bunch dill with tender stems and blossoms, cut into 1" 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
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.
Recipe notes
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