Steve Johnson's Cucumber-Tomato Salad

Ingredients

• 1 Tbs. chopped fresh mint; more to taste
• 2 ripe red tomatoes, cored
• Coarse salt and freshly ground black pepper to taste
• 1 Tbs. chopped fresh flat-leaf parsley; more to taste
• 1 Tbs. chopped fresh cilantro; more to taste
• 1 shallot, thinly sliced
• 2 Tbs. good-quality extra-virgin olive oil
• + 2 more ingredients
• • 2 tsp. red-wine vinegar
  • 2 cucumbers, peeled, halved lengthwise, and seeded

Cut the cucumbers in half again lengthwise and then slice them crosswise 1/8 inch thick. Chop the tomatoes into bite-size pieces. Put the cucumbers, tomatoes, shallot, olive oil, vinegar, mint, cilantro, and parsley in a mixing bowl and toss briefly. Adjust the seasonings and serve.

View full recipe at Fine Cooking