Salad: United States – Heirloom Tomato and Cucumber Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 1 lb (450 g) heirloom tomatoes, assorted colors, cut into 1/2-inch wedges  
- 2 Persian cucumbers (or 1 medium English cucumber), about 10 oz (280 g) total, thinly sliced  
- 1/4 small red onion, thinly sliced (about 1 oz / 30 g)  
- 1/2 cup (packed) fresh basil leaves, torn (about 15 g)  
- 2 tbsp (8 g) chopped fresh chives or parsley  
- 3 tbsp (45 ml) extra-virgin olive oil  
- 1 tbsp (15 ml) red wine vinegar  
- 1 tbsp (15 ml) fresh lemon juice  
- 1/2 tsp (2.5 ml) Dijon mustard  
- 1/2 tsp (2.5 ml) honey or sugar (optional)  
- 3/4 tsp (4 g) kosher salt, plus more to taste  
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste

Instructions

1. Place the tomato wedges in a bowl, sprinkle with 1/2 tsp kosher salt, gently toss, and let sit 8–10 minutes to draw out excess juice.  
2. Meanwhile, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (if using), remaining 1/4 tsp kosher salt, and black pepper in a small bowl or jar; whisk or shake until emulsified.  
3. Pat the cucumbers and sliced red onion dry with a paper towel. Add them to the bowl with the rested tomatoes and pour the dressing over.  
4. Add the torn basil and chopped chives (or parsley); toss gently to combine, taking care not to mash the tomatoes. Taste and adjust seasoning with salt and pepper as needed.  
5. Let the salad sit 5–10 minutes at room temperature for flavors to meld, or chill up to 30 minutes; toss again just before serving.  
6. Serve alongside blue crab cakes, spooning any accumulated dressing over the top and finishing with an extra drizzle of olive oil if desired.