Summer Salad: Tomato & Basil & Cucumber
Is anything peak summer more than warm tomatoes and cucumbers fresh off the vine? Combine that with just picked basil and some Asian flair, and you've got my favorite salad of the summer. What gives this salad it's Asian panache? Yuzu Kosho. It's a traditional Japanese condiment that packs a powerful salty-spicy-citrusy punch, and I'm completely obsessed with it thanks to Alison Roman and her book Dining In. Anyway, this is my own recipe and I hope you love it.
Tomato Cucumber Salad with Sour-Spicy Asian Dressing
Hangry Timer: 10 minutes
What You Need:
1 large Tomato, cut into wedges
1 large Cucumber, cut into half moons
5 Basil Leaves, chiffonade
3 Tbsp. Rice Vinegar
2 Tbsp. Olive Oil*
1 tsp. Yuzu Kosho (I like the green one for this)
Freshly ground Black Pepper
What to do with it:
Place tomato, cucumber and basil in a shallow bowl.
Combine vinegar, olive oil, yuzu kosho, and a pinch of salt and pepper in a mason jar and shake until combined.
Drizzle dressing over vegetables, taste, add salt as necessary and inhale. You're welcome :)
*Add sesame oil to really kick it into Asian influence over drive!