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Tomato Cucumber Basil Salad

tomato cucumber salad in large serving bowl with golden spoon
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This Tomato Cucumber Basil Salad is a simple, yet delicious mix of seasonal produce for that fresh-from-the-garden flavor! Vegan, Gluten-Free, Nut-Free, & Stress-Free šŸ˜Š

Ingredients

Scale
  • 1 English/hothouse cucumber*
  • 1/2 teaspoon salt, plus more to taste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar (or sub balsamic)
  • 1 clove garlic, 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

Instructions

  1. Smash the Cucumber:Ā  Cut the cucumber in half lengthwise and rest the flat side on a cutting board. Use a heavy rolling pin or the flat side of a knife to crush the cucumbers, then cut into 1/2″ pieces or chunks. Transfer the cucumber to a fine mesh sieve and mix with a generous pinch of salt; let sit for 15 to 20 minutes, or while you prepare the remaining ingredients.
  2. Make the Dressing:Ā add the oil, vinegar, garlic clove, and 1/2 teaspoon of salt to a small jar; seal and shake until emulsified, then set aside.
  3. Combine:Ā add the chopped tomatoes to a large bowl, then add in the cucumbers, shallot, and basil. Top with the dressing and black pepper, to taste. Mix well, then place in the fridge for 15 minutes to chill.
  4. Serve:Ā season with additional salt and pepper to taste, if necessary. Serve cold; store leftovers in the fridge in an airtight container for up to 3 days.

Notes

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

Keywords: tomato salad, tomato cucumber salad, tomato basil salad

Find it online: https://frommybowl.com/tomato-cucumber-basil-salad/