Tomato Cucumber Basil Salad (easy & delicious!)

This Tomato Cucumber Basil Salad is a simple yet delicious mix of seasonal produce for fresh flavor from the garden! Vegan, gluten free, nut free and hassle free 😊

Don’t let the word “salad” fool you in this recipe – this Tomato Cucumber Basil Salad is a far cry from your ordinary bowl of mixed veggies and dressing! This summer blend combines sweet, juicy tomatoes with crisp, refreshing cucumber and LOTS of basil for an easy recipe that brings out all the bright, delicious flavors of seasonal produce.

INGREDIENTS + INSPIRATION

Sometimes simple is best particularly during summer! This seasonal salad is made with no-fuss ingredients for a simple meal that looks effortlessly classy 😊 I chose to use some plump heirloom tomatoes from my garden, but this recipe would be just as delicious with regular plum tomatoes (or even cherry tomatoes!).

For the pickle, I suggest using English cucumbers as they have thinner, crunchier skins and contain less liquid, which helps keep the salad from becoming soggy. They are usually long and thin and can usually be found individually wrapped in plastic at the grocery store. If this variety is not available, you can also use the smaller Persian cucumber. However, I would try to avoid American cucumbers as they contain a lot more liquid.

There are 3 key steps I maximum recommend you take to make this Cucumber Tomato Salad better than ANY salad you’ve ever eaten before!

1. Chop cucumbers: This will release a different flavor and help remove some of the extra liquid to prevent your salad from becoming soggy.
2. Use shallot instead of red onion: Shallot is one of my favorite underrated vegetables! It has a milder, less intense flavor than red onion, which allows tomatoes, cucumbers, and basil to take center stage and shine.
3. Add Garlic: A little garlic goes a long way here. While it’s optional, I think it takes this dish to the next level as it adds the perfect kick of spice and flavor!

HOW TO MAKE TOMATO CUCUMBER BASIL SALAD

1. cut then cut the cucumber in half place flat side down and use a knife or rolling pin stomp the cucumber. cut it in pieces transfer to a sieve sprinkle with salt and To let sit.
2. Combine Oil, vinegar, garlic and salt in a jar and shake Good. Sentence aside.
3. Combine the tomatoes, cucumber, shallot and basil in a bowl and above with dressing and black pepper. location in the fridge for 15 min* until cool.
4. season with additional salt and pepper Have fun! Let the salad sit in the fridge for about 15 minutes before serving (but don’t leave it in for too long or the tomatoes will get mushy!)

This Tomato Cucumber Basil Salad is delicious with all your favorite summer dishes – pasta, burgers, sandwiches, backyard kabobs – you name it! You can also get creative with your salad and top it with more of your favorite herbs like fresh dill or parsley, or increase the creaminess with vegan feta cheese or diced avocados. This is definitely the side dish to bring to a potluck or cookout with your friends; It looks bright and beautiful while being completely hassle free! Since this salad tastes best fresh, I recommend enjoying it the day you prepare it.

COOKING TIPS + FAQ:

• Can I use other tomato varieties? I used aged tomatoes, but regular tomatoes (or cherry tomatoes!) will work too! Just keep the chunks large so you have succulent, umami-filled chunks.
• Do I have to smash the cucumbers? No, but I think there’s an extra fuss-free step that this dish needs from good to great!
• Can I add other ingredients? Absolutely! Add some non-dairy feta or mozzarella for a cheesy bite, or chickpeas if you want extra fiber and protein.

If you’re looking for more flavorful summer salad recipes, you’ll love this one Vegan Taco Pasta SaladThis Everything Bagel Panzanella SaladThis Grilled romaine and charred corn saladand the Spicy Peach Chickpea Salad!

If you make this recipe and want to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious replicas 🙂

Print

Tomato Cucumber Basil Salad

This Tomato Cucumber Basil Salad is a simple yet delicious mix of seasonal produce for fresh flavor from the garden! Vegan, gluten free, nut free and hassle free 😊

• Author: Caitlin Shoemaker
• Preparation time: 20 minutes
• Cooking time: 0 minutes
• Total time: 20 minutes
• Yield: serves 2 to 4 1x
• Category: salad
• Method: No bake
• Kitchen: American
• Diet: Vegan

• 1 English/hothouse cucumber*
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons Extra virgin olive oil
• 1 tablespoon Red Wine Vinegar (or Subbalsamic Vinegar)
• 1 garlic clove, crushed (Optional)
• 2–3 large tomatoes, cut into large pieces
• 1/2 Shallot, thinly sliced
• 1/2 cup (11 g) fresh basil leaves, torn or chopped
• freshly ground black pepper to taste

1. Mash the cucumber: Halve the cucumber lengthways and place the flat side on a cutting board. Use a heavy rolling pin or the flat side of a knife to mash the cucumbers, then cut into 1/2-inch chunks or chunks. Place the cucumber on a fine sieve and toss with a generous pinch of salt; Let sit for 15 to 20 minutes or while you prepare the remaining ingredients.
2. Make the dressing: In a small jar, add oil, vinegar, clove of garlic, and 1/2 teaspoon salt; seal and shake until emulsified, then set aside.
3. Combine: Place the chopped tomatoes in a large bowl, then add the cucumber, shallot, and basil. Season to taste with dressing and black pepper. Mix well, then place in the fridge for 15 minutes.
4. Surcharge: season with additional salt and pepper as needed. Serve cold; Store leftovers in an airtight container in the refrigerator for up to 3 days.

Remarks

• Cucumber: instead of 1 larger one, you can also use 2-3 smaller Persian cucumbers. These varieties have thinner skin and softer flesh. If you must use a “regular” American cucumber, I recommend peeling it and removing the seeds.

Keywords: Tomato Salad, Tomato Cucumber Salad, Tomato Basil Salad