Steve Johnson's Cucumber-Tomato Salad

Steve Johnson's Cucumber-Tomato Salad
Photo by Amy Albert


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

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


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