Tomato, Cucumber and Onion Salad

1. 1

   Halve the tomatoes lengthwise and peel them using a swivel-bladed vegetable peeler in a back-and-forth motion.

2. 2

   Cut the tomatoes into bite-size, irregular wedges, discarding any runny seeds.

3. 3

   In a small bowl, toss the tomatoes with a pinch of salt and the vinegar.

4. 4

   Let the tomatoes stand for up to 30 minutes.

5. 5

   In a mini food processor, pulse the onion until minced; be careful not to overprocess the onion into a puree.

6. 6

   Shortly before serving, transfer the tomato wedges to a medium bowl with a slotted spoon; discard the tomato juices.

7. 7

   Add the cucumber and onion and toss, then season with salt.

8. 8

   Add the olive oil and toss to coat, then add the basil and toss once more.

9. 9

   Serve promptly.

* Per serving · 4 servings · Values may vary.

No additional tips available.