Tomato Cucumber Salad

This recipe makes two to four servings.


  • 2 medium to large heirloom tomatoes, cored and chopped into big chunks
  • 1 medium cucumber, peeled and sliced
  • ¼ cup chopped red onion
  • 4 Tbsp. chopped fresh basil
  • 2 Tbsp. good olive oil
  • 1 Tbsp. red wine vinegar
  • Salt and pepper to taste
  • Thinly sliced hot fresh jalapeno – optional


  • In a large mixing bowl, combine chopped tomato, sliced cucumber, chopped red onion and basil.
  • Drizzle with olive oil and red wine vinegar.
  • Season with salt and pepper and gently toss.
  • Transfer to a serving bowl and top with sliced hot peppers.
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