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.

　　

Ingredients

serves 6 to 8

　　1 large English cucumber

　　3 medium tomatoes

　　1/4 medium red onion, thinly sliced

　　1 1/2 cups cooked chickpeas (one 15-ounce can, drained and rinsed)

　　2 tablespoons chopped fresh dill

　　2 tablespoons chopped fresh basil

　　2 tablespoons chopped fresh chives

　　2 tablespoons apple cider or sherry vinegar, more as needed

　　1 tablespoon extra-virgin olive oil

　　Kosher salt and freshly ground black pepper

　　

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.

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