Tomato, Cucumber, Onion, and Basil Salad (Marcella Hazan)
Tomato, cucumber, and onion salads show up in countless forms, but Marcella Hazan‘s version taught me to pay closer attention to the details.
The onion is gently squeezed and soaked through several changes of cold water to soften its sharpness. The tomatoes are peeled and seeded. The basil is torn by hand rather than chopped. Even the dressing is added only at the last moment before serving.
Marcella describes this as the traditional palate-cleansing salad served at the close of a meal, but it feels just as at home elsewhere. It’s crisp, bright, and works alongside a larger dinner just as easily as it does with a piece of crusty bread for lunch on a warm afternoon.
Cooking through Italian recipes?
Get the 3-page Italian Wine Pairing Guide with what to pour with tomato sauces, chicken, and more.
About this Recipe
This recipe reminded me that familiar dishes still have something to teach you. I wouldn’t have thought to soak the onions or peel and seed the tomatoes, but understanding why Marcella chose those steps was part of the experience.
That’s one of the reasons I enjoy cooking through classic cookbooks. You aren’t just collecting recipes; you’re learning how another cook thought about the ingredients in front of them.
Ingredients
- Red onion
- Tomatoes
- Cucumber
- Basil
- Extra virgin olive oil
- Red wine vinegar
- Salt and pepper
Ingredient Notes
1. Tomatoes
Marcella peels and seeds the tomatoes before adding them to the salad. It takes extra time, but it prevents excess liquid from collecting in the bowl.
2. Onion
Soaking the onion through several changes of cold water softens its sharpness without removing it entirely.
3. Basil
The fresh basil is torn by hand rather than chopped with a knife and added just before serving. Tearing helps prevent bruising, and waiting until the end preserves its fresh flavor and aroma.
The Recipe
Tomato, Cucumber, Onion, and Basil Salad
Ingredients
- 1 cup red onion, sliced thin
- 1 lb slightly underripe, firm tomatoes
- 1 cucumber
- 6 fresh basil leaves
- ⅓ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- salt and pepper
Instructions
- Add the sliced onion to a bowl and cover with cold water. Squeeze the onion gently in your hand and let soak for 7-8 minutes. Drain and refill, repeating this process for at least 30 minutes and 4 changes of water. Drain the onion and dry on paper towels.
- Peel the tomatoes with a vegetable peeler. Cut into ¼" wedges, removing all seeds and pulp.
- Peel the cucumber. Slice into thin rounds.
- Add the onion, tomato, and cucumber to the salad bowl.
- Tear the basil leaves and add to the bowl.
- When ready to serve, dress the salad. In order, add the oil, salt, pepper, and vinegar to the salad. Toss thoroughly to season all of the vegetables. Taste and adjust, as needed.
- Serve immediately.
Cooking Tip: A Handheld Slicer Helps
Between soaking the onions and preparing the tomatoes, this recipe already asks for a bit more attention than most tomato salads. Using a handheld slicer for the cucumbers and onions helped speed up the prep and ensured evenly thin slices throughout the salad.
Serve With
- Sautéed Chicken with Lemon and Parsley
- Pan-Roasted Chicken with Rosemary and Garlic
- Roast Chicken with Lemon
- Crusty bread and a piece of cheese for a light lunch
Wine Pairing: Vermentino
I poured Vermentino with this salad because its acidity stands up well to the tomatoes and red wine vinegar. The wine also tends to have citrus and herbal notes that work nicely with basil and olive oil without overwhelming the vegetables.
Since the salad is served cold and lightly dressed, I prefer a white wine that feels equally refreshing. Vermentino has enough character to be interesting while still allowing the ingredients on the plate to remain the focus.
Serve well chilled.
To explore more Vermentino styles and pairing ideas, visit the full guide below.
While I may not peel and seed tomatoes or soak onions on a busy weeknight, I am glad I made this version.
I appreciate these types of recipes from classic cookbooks because the value isn’t always in discovering a completely new dish. Instead, it’s seeing how another cook approaches familiar ingredients and understanding the care behind their decisions.
Marcella considered this a salad to refresh the palate at the close of a meal, but it feels just as at home elsewhere. Crisp and bright, it’s equally suited to dinner alongside grilled chicken or a piece of crusty bread on a warm afternoon.
For the tools and ingredients used here, visit the shop page.
If you liked this recipe, you might also like:
Download the Italian Wine Pairing Guide for a quick reference when choosing wine:
Next up in Cooking the Classics: Pan-Roasted Chicken with Rosemary, Garlic, and White Wine
About Stephanie
I’m cooking through classic cookbooks one recipe at a time, sharing tested recipes, wine pairings, and what I learn along the way. Each post includes notes from my own kitchen, along with practical wine recommendations designed to make choosing a bottle a little easier.
