Tomato Cucumber Basil Salad (VIDEO)

Italian style Tomato Cucumber Basil Salad recipe made with the best of summer’s heirloom tomatoes, fragrant basil, crisp cucumber and onions tossed in a classic olive oil and red wine vinegar dressing. 

Tomato Cucumber Basil Salad

Ingredient Notes

• Heirloom Tomatoes – the royalty of tomatoes, sweet, juicy, aromatic, gorgeous. Use a mix of different colors and shapes for the ultimate flavor profile and visual effect.
• Cucumbers – use a seedless variety if available, skinny English cucumbers or the small Persian variety are perfect here. There’s no need to peel those varieties and you can slice them into rounds or use a peeler to make ribbons.
• Basil – fresh Genoese basil rustically torn with your hands to avoid bruising. Alternatively you can roll up the leaves and thinly slice them with a serrated knife into a “chiffonade”.  I like to grow purple basil so I throw some of that in there together with its pretty purple blossoms.
• Onion – use both sweet green onion and crunchy red or even shallot. They each add  unique flavor and texture to the salad.
• Olive Oil – use only the finest cold pressed extra virgin olive oil you have. Something smooth and fruity that won’t overpower the delicate flavor of the heirloom tomatoes.
• Vinegar – red wine vinegar is my go to classic for this salad. Apple cider vinegar and even lemon could work as a substitute but please stay away from any balsamic or sweet vinegars.

Tomato Cucumber Salad Dressing

How to Make Tomato Cucumber Basil Salad

1. Slice the tomatoes, cucumbers and onions into irregular shapes and sizes.
2. Season with a pinch of sea salt and black pepper.
3. Drizzle with red wine vinegar and extra virgin olive then and toss to coat well.
4. Allow the salad to sit and macerate for about 5 to 10 minutes then stir in the fresh basil and adjust seasonings to taste.

Recipe Tips

• Make ahead – seriously not recommended! A 30 minute window is fine to give your salad time to macerate and for the flavors to marry. Anything longer that requires refrigeration is a no go as tomatoes become mealy, the cucumbers get soggy and the basil turns brown. You can still store and enjoy any leftovers but i wouldn’t serve them as the star of a meal.
• Add ins – avocado, olives, capers, crumbled vegan feta or fresh mozzarella bocconcini. Go crazy with chives, thyme or dill or toss in some Italian tomato bruschetta and turn it into a pasta or Panzanella salad.
• Measurements – there are specific measurements listed in the recipe card, however this truly is a no recipe recipe, you taste as you go.

Serving suggestions

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Tomato Cucumber Basil Salad

Italian style Tomato Cucumber Basil Salad made with the best of summer’s heirloom tomatoes, fragrant basil, crisp cucumber and onions tossed in a classic olive oil and red wine vinegar dressing. 

Course Salads

Cuisine Italian

Keyword tomato salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 people

Author Florentina

Ingredients

• 2 Lb Organic Heirloom Tomatoes cut into wedges
• 1 English Cucumber (thinly sliced)
• 6 Scallions or 1/2 cup red onion -sliced
• 2-3 Tbs red wine vinegar or lemon juice (+ more to taste)
• 1/4 cup extra virgin olive oil
• 1/3 c basil leaves + blossoms (for garnish)
• 1/2 tsp Sea Salt + black pepper to taste

US Customary - Metric

Instructions

• Slice the heirloom tomatoes, cucumbers and onions in a large salad bowl. Sprinkle with a small pinch of salt and give them a gentle toss.
• Drizzle the olive oil and red wine vinegar (or lemon juice) over the sliced tomatoes and cucumbers. Season with a pinch of sea salt and black pepper and toss to coat well. Taste and adjust seasonings with more vinegar and salt then stir in the fresh basil leaves. Allow the salad to sit and macerate for 5 minutes before serving.

Notes

• Make ahead - seriously not recommended! A 30 minute window is fine to give your salad time to macerate and for the flavors to marry. Anything longer that requires refrigeration is a no go as tomatoes become mealy, the cucumbers get soggy and the basil turns brown. You can still store and enjoy any leftovers but i wouldn’t serve them as the start of a meal.
• Add ins - avocado, olives, capers, crumbled vegan feta or this homemade mozzarella bocconcini. Go crazy with fresh chives, thyme or dill or toss in some Italian tomato bruschetta and turn it into a Panzanella salad.
• Measurements - there are specific measurements listed in the recipe card, however this truly is a no recipe recipe, you taste as you go. No two oils or vinegars are ever going to be exactly the same so taste as you go, adjust seasonings 11 times until a perfect balance of Salt + Fat + Acid is achieved.

Cucumber Tomato Salad

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