This vibrant Tomato Cucumber Basil Salad is a refreshing, wholesome dish perfect for busy days.
Packed with fiber-rich vegetables, heart-healthy olive oil, and aromatic basil, it delivers light yet satisfying flavors.
Naturally vegan, gluten-free, and low in saturated fat, this salad is a nutrient-rich choice for everyday meals.
Quick to prepare, it’s ideal for healthy lunches, light dinners, or effortless meal prep.
Tomato Cucumber Basil Salad
Equipment
- 1 large serving bowl
- 1 small jar or container with lid
- 1 fine-mesh sieve
- 1 cutting board
- 1 chef’s knife
- 1 rolling pin or flat knife side
- Measuring Spoons
Ingredients
- 1 large English or hothouse cucumber
- ½ teaspoon salt plus extra to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or balsamic vinegar
- 1 clove garlic crushed (optional)
- 2 –3 large ripe tomatoes chopped
- ½ shallot thinly sliced
- ½ cup 11 g fresh basil leaves, torn or chopped
- Freshly ground black pepper to taste
Instructions
- Prepare the Cucumber: Begin by selecting a fresh English or hothouse cucumber for its crisp texture and mild flavor. Rinse the cucumber thoroughly under cold running water to remove dirt or impurities, then pat dry with a clean kitchen towel. Slice the cucumber lengthwise in half to expose the interior. Place the flat side of the cucumber down on a cutting board for stability. Using a heavy rolling pin or the broad side of a chef’s knife, gently but firmly press down to lightly smash the cucumber. This technique releases extra flavor and softens the cucumber slightly without making it mushy. Cut the smashed cucumber into approximately ½-inch chunks and transfer them into a fine mesh sieve. Sprinkle evenly with ½ teaspoon of salt, tossing lightly to coat all pieces. Allow the cucumber to rest for 15–20 minutes so excess moisture drains and flavors develop.
- Make the Dressing: While the cucumber rests, prepare the dressing to infuse the salad with flavor. In a small jar or container with a tight lid, pour 2 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar — or substitute balsamic vinegar if desired for a sweeter profile. Add 1 crushed garlic clove if you prefer a subtle garlic note. Sprinkle in ½ teaspoon of salt to enhance the flavors. Secure the lid and shake vigorously for 20–30 seconds until the dressing emulsifies, forming a smooth blend of oil and vinegar. Set the dressing aside so the flavors meld while you prepare the vegetables.
- Prepare the Tomatoes and Shallots: Choose ripe, firm tomatoes for their flavor and juiciness. Wash them under cold water and gently pat dry. Cut the tomatoes into large, bite-sized pieces so they maintain texture and freshness. Place them in a large serving bowl. Peel and thinly slice ½ shallot for a mild onion flavor that blends beautifully into the salad. Add the shallots to the bowl with the tomatoes, ensuring even distribution.
- Drain and Add Cucumbers: Return to the sieve of salted cucumbers. Gently press the cucumber pieces to remove any remaining liquid, avoiding over-squeezing so they stay crisp. Transfer the cucumbers into the bowl with tomatoes and shallots. This creates the base of the salad with layers of texture and freshness.
- Add Fresh Basil: Pick fresh basil leaves and rinse them gently under cold water. Pat dry with a clean towel. Tear or chop the basil to release its natural aromatic oils while preserving its vibrant color. Add the basil to the salad bowl, mixing it gently with the other ingredients. Adding basil last preserves its delicate flavor and texture.
- Toss with Dressing: Pour the prepared dressing evenly over the salad. Add freshly ground black pepper to taste. Using salad tongs or two large spoons, toss the ingredients gently so the dressing coats each piece without bruising the tomatoes or basil. Take care to maintain the salad’s fresh, crisp texture while combining the flavors.
- Chill and Serve: Cover the salad with plastic wrap or transfer it into an airtight container. Place it in the refrigerator for about 15 minutes so flavors can meld and the salad can chill. Before serving, taste and adjust seasoning with extra salt or pepper if needed. Serve cold, garnished with a few fresh basil leaves for a colorful presentation.
- Store Leftovers Properly: Transfer any leftover salad into an airtight container and refrigerate. For optimal texture and freshness, consume within 2–3 days. Cucumbers release moisture over time, so drain any excess liquid before serving leftovers. Keep basil separate when possible to preserve flavor. Store dressing in a separate container in the refrigerator for up to a week, shaking before each use.
Notes
- Ingredient Quality: Use the freshest seasonal tomatoes and cucumbers for the best flavor. Organic produce can enhance the salad’s aroma and taste.
- Cucumber Choice: English or hothouse cucumbers are ideal for their crisp texture and thin skin. If using standard cucumbers, peel and seed them to avoid bitterness and excess moisture.
- Salt Timing: Salting cucumbers ahead of time helps remove excess water, resulting in a crispier salad. Don’t skip this step.
- Garlic Option: The garlic clove in the dressing is optional but adds a subtle aromatic kick. Adjust to taste.
- Basil Freshness: Add basil last to prevent wilting and to preserve its bright flavor.
Chef’s Secrets For Best Flavor
The magic of this salad lies in balancing freshness with seasoning.
Crushing cucumbers before chopping is a technique that intensifies their flavor and releases natural juices, adding depth without overpowering other ingredients.
The dressing should be made just before assembling to keep its brightness.
When tossing the salad, do so gently to preserve the integrity of the delicate tomatoes and basil.
For extra vibrancy, use a high-quality, cold-pressed olive oil and freshly ground black pepper.
A touch of balsamic vinegar instead of red wine vinegar adds a slightly sweet nuance that elevates the dish, perfect for those who enjoy a richer profile.
Serving Suggestions For Everyday Meals
This Tomato Cucumber Basil Salad is versatile and complements a variety of meals.
Serve it as a refreshing side with grilled fish, chicken, or tofu.
It also pairs beautifully with Mediterranean dishes such as hummus, falafel, or crusty whole-grain bread.
For a complete light lunch, serve over mixed greens or alongside quinoa for added fiber and protein.
During summer, enjoy it chilled for a cooling meal, and in cooler months, it can be served alongside warm soups for contrast.
This salad is also a great addition to picnic baskets and potlucks, thanks to its simple preparation and fresh flavors.
Storage Tips For Freshness
To keep this salad fresh, store leftovers in an airtight container in the refrigerator.
For best texture, consume within 2–3 days.
Cucumbers naturally release moisture over time, so the salad may become slightly watery after prolonged storage; if this happens, drain excess liquid before serving.
Keep basil separate if storing for later use, as it wilts faster when combined with dressing.
You can also prepare the dressing ahead of time and store it in the fridge for up to a week, shaking well before use.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, but it’s best to prepare it no more than a few hours before serving. Cucumbers release water over time, and basil wilts, so make the dressing and prepare vegetables shortly before eating for optimal freshness.
2. Can I substitute basil with another herb?
Absolutely. Fresh parsley, mint, or cilantro can offer a different but delicious flavor profile. Mint, in particular, works well for a cooling, refreshing twist.
3. How can I make this salad more filling?
Add plant-based protein such as chickpeas, cooked lentils, or tofu cubes. A sprinkle of crumbled feta or mozzarella also works if dairy is suitable for you.
Adding whole grains like quinoa or farro turns it into a satisfying main dish.
4. Is this salad keto or low-carb friendly?
Yes. Cucumbers, tomatoes, and basil are low in carbohydrates, and olive oil is a healthy fat. This makes the salad a keto-friendly, nutrient-rich option.
5. Can I use bottled vinegar instead of fresh?
Yes, bottled red wine or balsamic vinegar works well, but high-quality vinegar offers a brighter flavor. If using bottled, choose one with a clean taste and no added sugars to maintain the salad’s fresh profile.
