Tomato, Cucumber, and Fresh Herb Salad

By Food52
June 14, 2018
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Author Notes: A colorful update to the Caprese, this salad adds some crunch in the form of cucumbers and boosts the refreshment factor with fresh mint and parsley. Dressing-wise, you could go with any favorite vinaigrette, or even a simple drizzle of fruity olive oil and good vinegar; we prefer sherry vinegar as the acid because it provides a nice, earthy complexity with all that brightness. If you can’t find Persian cucumbers, you can swap in an English cucumber (you may just want to cut the rounds in half). Food52

Serves: 4

For the salad:

  • 3-4 small Persian cucumbers
  • 2 heirloom tomatoes (preferably different colors)
  • 1 pint mixed color cherry tomatoes
  • 1 ball fresh mozzarella
  • 1 handful basil leaves
  • 1 handful flat-leaf parsley leaves
  • 1 handful mint
  • 1 dash salt and pepper, to taste

For the dressing:

  • 1 shallot
  • 1/2 cup olive oil
  • 1/4 cup sherry vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon honey
  • 1 handful basil, parsley, and mint, roughly chopped
  • 1 dash salt and pepper, to taste
  1. Make the dressing: Add the olive oil, sherry vinegar, lemon juice, shallot, herbs to a small bowl. Whisk until well combined. Season to taste with flaky salt and freshly ground pepper.
  2. Make the salad: Slice the cucumbers into rounds. Slice the heirloom tomatoes into wedges. Slice the cherry tomatoes in half. Slice or tear the mozzarella into bite-size chunks.
  3. Combine all salad ingredients in a bowl or on a serving platter. Add dressing and toss to combine. Top with scattered herbs and more salt & pepper to taste.

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