• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

• 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

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