For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.
Ingredients
1 medium spring onion, thinly sliced
1/4 cup red wine vinegar
1 pound Persian, Armenian, lemon, or English hothouse cucumbers, peeled, leaving alternating strips of peel, cut into bite-size pieces
1 garlic clove, finely grated
2-3 large heirloom tomatoes, sliced
6 small red tomatoes, cut into wedges
2 pints small cherry tomatoes, halved
1/2 cup fresh lime juice, divided
4 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1/2 bunch chives, cut into 1" pieces
1/4 bunch dill with tender stems and blossoms, cut into 1" pieces
1 cup fresh cilantro leaves with tender stems
1 cup fresh flat-leaf parsley leaves with tender stems
1/4 cup fresh tarragon leaves
Directions
Combine spring onion and vinegar in a small bowl; let sit 20 minutes. Drain.
Toss spring onion, cucumbers, garlic, all tomatoes, 1/4 cup lime juice, and 2 tablespoons oil in a large bowl; season with salt and pepper and toss gently with hands to coat. Transfer salad to a platter, reserving bowl.
Add herbs and remaining 1/4 cup lime juice and 2 tablespoons oil to reserved bowl; season with salt and pepper and toss to coat. Mound herb mixture over salad.
