Tomatoes and cucumbers are in season at the moment in northern Texas. The local beefsteak tomatoes have been especially amazing; not only are they delicious, but they have a wonderful aroma. I've had them almost every night this week in some form of this salad which I posted previously using lime and cilantro.
Today I prepared it with basil and balsamic vinegar. I didn't even bother to toss the salad in a large bowl, but instead arranged the goodies on plates as I finished dicing them. This is such a simple and easy to make salad. If you can get your hands on the freshest ingredients, it will be packed full of flavour!
1 large English cucumber
1 large beefsteak tomato
1/4 red onion
8-10 fresh basil leaves
salt and freshly cracked black pepper
1/4 cup balsamic vinegar
1-2 tbsp olive oil
Wash the cucumber and cut into 1/4 inch dice. Divide up among four plates.
Wash the tomato and then slice vertically into 1/4 inch thick slices (this helps prevent the seeds and juices from spilling out). Cut these slices further to form 1/4 inch dice. Divide these among the 4 plates arranging them over the cucumber.
Dice the red onion and sprinkle over the tomatoes on each plate.
Sprinkle a pinch or two of salt over each salad, followed with freshly cracked pepper, to taste.
Wash, then cut the basil into thin strips. Divide these up among the four plates.
Lastly, drizzle one tablespoon of balsamic vinegar evenly over each of the 4 salads and then 1-2 teaspoons of olive oil over each.
You can serve the salads right away or leave them on the counter to marinate up to 30 minutes or so.