Tomato, Cucumber And Basil Salad Recipe

I put together a simple Salads With Fresh Basil recipe that pairs paper-thin cucumber, blistered cherry tomatoes, and torn mozzarella with a bright lemon-herb dressing for a surprising twist.

I always thought simple salads were boring until I tossed ripe tomatoes with fresh basil leaves and realized wow, that was wrong. This Tomato, Cucumber And Basil Salad looks plain but it hides little flavor twists that make me keep coming back, like a tiny mystery in a bowl.

I snag it for quick lunches, and somehow it shows up in my notes under Basil Side Dishes and Fresh Basil Recipes Healthy because it fits so many moods. I won’t give it all away here, but expect bright, surprising bites that make you second guess what a “simple” salad can do.

Ingredients

• Tomatoes: Juicy, vitamin C rich, low in calories they give sweet acidity and bright color.
• Cucumber: Crisp and hydrating lots of water and fiber, cools the salad and balances acidity.
• Basil: Fragrant, adds aromatic freshness little vitamin K, makes everything taste herbaceous and bright.
• Red onion: Sharp bite, bit of fiber and antioxidants, gives a sweet then spicy kick.
• Olive oil: Healthy fats, heart friendly, adds silkiness and carries flavors, a little richness.
• Red wine vinegar: Tangy, low calorie, adds bright sour note that lifts the whole salad.
• Feta or mozzarella: Adds creamy or salty protein, boosts satisfaction and a touch of richness.

Ingredient Quantities

• 1 lb ripe tomatoes (about 4 medium) or 2 cups cherry/grape tomatoes, halved
• 1 large English cucumber (about 10-12 oz), sliced or cut into half moons
• 1/2 small red onion, very thinly sliced
• 1/3 cup fresh basil leaves, packed, torn
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar or lemon juice, your choice
• 1/2 tsp kosher salt (or 3/4 tsp table salt)
• 1/4 tsp freshly ground black pepper
• Optional 1/4 cup crumbled feta or 8 oz small mozzarella balls halved
• Optional 1 small garlic clove, minced, if you want a little kick

How to Make this

1. Wash and dry the tomatoes, cucumber and basil. Core and cut medium tomatoes into bite sized pieces (or halve 2 cups cherry/grape tomatoes). Slice the English cucumber into 1/4 inch rounds or cut into half moons. Tear basil leaves, don’t chop them or they’ll bruise and lose flavor.

2. Very thinly slice 1/2 small red onion. If you want milder onion, put the slices in a bowl of cold water for 5-10 minutes then drain and pat dry.

3. If using garlic, mince the small clove and sprinkle a pinch of salt on it, then smash with the side of your knife into a paste. That mellows it and distributes the flavor better.

4. In a small bowl whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar or lemon juice, the minced garlic if using, 1/2 tsp kosher salt (or 3/4 tsp table salt) and 1/4 tsp freshly ground black pepper. Taste and tweak a bit more acid or salt if needed.

5. Put the tomatoes, cucumber and drained onion in a large bowl. Drizzle about half the dressing on and gently toss; tomatoes bruise easy so use a light touch. Add the rest of the dressing if it needs it, you can always add more but you cant take it away.

6. Fold in the torn basil leaves last so they stay bright and fresh. If you want cleaner texture, scoop out cucumber or tomato seeds before slicing, that cuts down on watery mess.

7. If using cheese add 1/4 cup crumbled feta or 8 oz small mozzarella balls halved and gently fold them in. Taste and adjust salt, pepper or acid one more time.

8. Let the salad sit at room temp for 10-15 minutes to let flavors marry, or chill for up to an hour. If chilled, bring back to room temp for 10 minutes before serving so the oil isn’t thick.

9. Serve immediately. Don’t over toss right before serving or the tomatoes will get mushy, just give a gentle lift and plate.

Equipment Needed

1. Cutting board (wood or plastic)
2. Sharp chef’s knife
3. Paring or small serrated knife for garlic and small trimming
4. Large mixing bowl for the salad
5. Small bowl for the dressing
6. Measuring spoons and 1 tbsp measure
7. Whisk or fork to blend the dressing
8. Salad tongs or a wooden spoon to gently toss
9. Colander or fine mesh strainer plus paper towels for draining and drying

FAQ

Tomato, Cucumber And Basil Salad Recipe Substitutions and Variations

• Tomatoes: if your tomatoes arent sweet use cherry or grape tomatoes halved, or chop roma/plum tomatoes, or slow roast halved tomatoes for deeper flavor
• Cucumber: swap English cucumber for a Persian cucumber, or peel and seed a regular slicing cucumber, or thinly slice zucchini in a pinch
• Basil: replace fresh basil with fresh mint for brightness, or flat-leaf parsley, or cilantro for a different herbal note
• Cheese (optional): instead of feta try crumbled goat cheese or ricotta salata, use small mozzarella balls or shaved Parmesan, or skip cheese and add toasted pine nuts for richness

Pro Tips

1) Seed the cucumbers and tomatoes before you slice them, it keeps the salad from getting soggy and actually makes the dressing stick better. Use a teaspoon to scoop seeds or cut halves and gently squeeze, then pat the pieces dry.

2) Lightly salt the tomatoes and let them sit for 5 to 10 minutes, then drain any liquid into a small bowl. Those juices are great to whisk back into the dressing so you wont lose flavor.

3) Make a garlic paste by sprinkling a pinch of salt on the minced clove and smashing it with the flat side of your knife, or grate it on a microplane. That mellows the bite and spreads the taste more evenly, so you dont get one big garlic hit.

4) Fold basil in last and only toss gently right before serving, and if you do chill the salad bring it back to room temp for 10 minutes so the oil loosens up. Over-tossing makes tomatoes mushy, so be light with your hands.