Recipe
Tomato, Cucumber & Basil Salad
A fresh tomato and cucumber salad with basil, lemon, and olive oil. Salting and draining the cucumber first keeps the dressing lively instead of watery; add the basil at the end so its leaves stay fragrant.
- Prep
- 18 minutes
- Cook
- 0 minutes
- Total
- 18 minutes
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Mediterranean-inspired
Ingredients
Step-by-Step Instructions
- 1
Wash and dry the tomatoes, cucumber, and basil. Cut the cucumber into half-moons and put it in a colander with about 1/4 teaspoon of the salt. Leave for 10 minutes, then pat it dry.
- 2
Cut the tomatoes into bite-size wedges. Thinly slice the red onion. If you prefer a milder onion, rinse the slices briefly in cold water and dry them.
- 3
Whisk the olive oil, lemon juice, remaining salt, and black pepper in a large serving bowl. Taste the dressing; it should be bright but not sharply sour.
- 4
Add the tomatoes, cucumber, and onion. Toss gently so the tomato wedges keep their shape.
- 5
Tear the basil leaves by hand and fold them into the salad just before serving. Taste once more and add a little extra olive oil or lemon if needed.
Cooking Tips
- Use ripe tomatoes at room temperature for fuller flavor; wash them before cutting.
- Dry the cucumber after salting so it does not dilute the dressing.
- Add basil just before serving because chopped leaves darken and lose aroma quickly.
- For a more filling lunch, serve alongside bread or cooked grains rather than mixing them in too early.