Tomato Salad with Herbs and Lemon

In the summer, when tomatoes are at their peak ripeness, I try to find ways to
eat them almost every day. This is such a quick and easy way to enjoy the
flavors and colors of the tomatoes while elevating them just slightly with a
light vinaigrette and a zippy gremolata.

Servings: 4

Author:

Prep Time
20 minutes

Total Time
20 minutes

Course:

Cuisine:

American Mediterranean Healthy

Keywords:

tomato Summer tomato salad Tomato salad with gremolata Tomato salad with herbs and lemon red onion and cucumber salad

🧂 Ingredients

1 ½ pounds tomatoes, cut into wedges
½ red onion
2 persian cucumbers
1 tablespoon olive oil
1 ½ tablespoon red wine vinegar
¼ cup gremolata
¼-1/2 teaspoon flaky sea salt
fresh basil
freshly cracked pepper

Instructions

1 Cut the larger tomatoes into wedges, the smaller ones in half and the cucumbers
into half moons.
2 Add tomatoes and cucumbers to a glass bowl.
3 Drizzle with olive oil and vinegar. Add salt and pepper over the top. Then spoon
on some of the gremolata, mix.
4 Season to taste and serve.