This simple and refreshing salad is what I crave on especially hot summer days in North Carolina, when even the trees begin to droop and I can’t bear the thought of turning on the oven. That’s the only time to make it, since it’s also when the tomatoes and cucumbers are at their peak and growing like weeds. Have fun mixing and matching colors and shapes using the many varieties—both familiar and strange—that you’re apt to find at your local farmer’s market.
SERVES 4 TO 6
6 small Kirby cucumbers (about 1 pound), sliced into 1⁄4-inch rounds
4 heirloom tomatoes (about 2 pounds), cored and cut into a mix of wedges and chunks
Handful fresh basil leaves (about 1 cup), torn into pieces
1⁄4 cup white wine vinegar
1⁄4 cup avocado oil or extra-virgin olive oil
Juice of 1 lime
1 teaspoon sugar
Sea salt and freshly ground black pepper
1. Combine the cucumbers, tomatoes, basil, vinegar, avocado oil, lime juice, sugar, and salt and pepper to taste in a large bowl and toss gently to mix. Mix only once so the tomatoes don’t start to break down.
2. Let sit at room temperature for 10 to 20 minutes before serving so the flavors can marry. Serve at room temperature. If you want to make it ahead of time, refrigerate until ready to serve and add the tomatoes just before serving.
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