There’s nothing quite like a salad that celebrates the vibrant bounty of summer. This Tomato/Cucumber Salad with Avocado, ...

Gently shake any loose bread crumbs from the fish and place the fish on the grill. Cook the fish, without moving them around, until the undersides are well-browned and the flesh begins to flake ...

Add the oil, vinegar, ½ cup water, basil, salt and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining two tablespoons of walnuts to sprinkle on top of the salad.

This new spin on the classic tomato mozzarella salad is inspired from an East Hampton restaurant, where I enjoyed a version of a tomato and watermelon salad. My adaptation includes crisp cucumber, ...

Place the chopped tomatoes in a colander resting over a plate. Sprinkle with the salt. Let sit for 15 minutes. You’ll be left ...

2. Prepare vinaigrette: In large bowl, whisk together vinegar, oil, salt and pepper. Add drained beans, tomatoes, cucumbers, basil and shallot. Toss. Add cheese and gently toss.

Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes. Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and ...

1 large tomato, diced 1 cucumber, diced 1/4 red onion, diced Juice from 1/2 a lemon Salt, pepper, and dried herbs to taste Directions: Mix all ingredients together in one bowl and serve.

3. Combine peaches, tomato, cucumber, red onion, basil, thyme and toasted bread cubes in a large bowl. Drizzle with vinai-grette dressing, and gently toss to coat.

At the Hotel Bel-Air, chef Joe Garcia incorporates tomatoes into a salad drizzled with a tomato coulis. Photo by Joe Garcia.