Tomato Cucumber Basil Salad
A crisp, flavorful salad combining juicy tomatoes, refreshing cucumbers, and aromatic basil leaves. Tossed with a simple olive oil and vinegar dressing, this vegan, gluten-free recipe is perfect for quick lunches, light dinners, or healthy meal prep.
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.
