When tomatoes are abundant and cucumbers fat and crisp, this salad begs to be made. It’s based on a salad my mother makes, and I consider it a summer classic. This recipe is a template for multiple variations: use white beans instead of the chickpeas, cilantro instead of the basil, or whatever strikes your fancy.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Halve the cucumber lengthwise and scoop out and discard the seeds. If the cucumber is very fat, cut it in half lengthwise again. Cut the cucumber crosswise into 1/2-inch-wide half-moons and put in a large bowl.
Step 2
Core the tomatoes, cut into 1/2-inch wedges, and add to the bowl along with the onion, chickpeas, herbs, vinegar, and olive oil, 3/4 teaspoon salt, and a few grinds of pepper. Toss to combine thoroughly.
Step 3
Taste and add more salt or vinegar as needed.
