Tomato-and-Cucumber Salad With Tarragon-And-Champagne Vinaigrette
Published April 18, 1998
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
6 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
1 tablespoon minced shallot
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 pints (about 1 ½ pounds) red or yellow cherry tomatoes, halved
6 small kirby cucumbers, peeled, halved and thinly sliced
½ small red onion, very thinly sliced
½ cup chives, cut into 1-inch lengths
2 tablespoons minced tarragon leaves
1 tablespoon chopped mint leaves
6-8 outer leaves from a head of green lettuce
Nutritional analysis per serving (6 servings)
17 grams carbs; 194 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 402 milligrams sodium; 4 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the olive oil, vinegar, shallot, salt and pepper. Add the tomatoes, cucumbers, onion and chives and toss to coat. Add the tarragon and mint and toss again. Line a serving bowl with the lettuce leaves and transfer the salad to it. Serve immediately.
Private Notes
Comments
Delicious salad. Used local cucumbers (not kirby), and inner leaves of lettuce, and no mint. Pretty presentation and lovely flavors.
A superb use for in-season tomatoes from the farmers market or your garden! We made a few modifications based on preference: skipped the red onion and used Persian cucumbers and arugula instead of Kirby and green leaf, respectively. Delicious!!
Very good - had only “Mexican tarragon” and it was fine in the salad. Friends and family loved it and serving in a leaf-lined bowl was a nice touch.