This fresh Cucumber Tomato Basil Salad is one of my absolute favorite salads. It's made with juicy tomatoes, crunchy cucumbers, and fragrant basil, all tossed in a delicious homemade Greek dressing! It's the perfect side dish for picnics, family dinners, or BBQs!
If you are looking for more easy cucumber salad recipes, try my Greek Cucumber Salad and Creamy Cucumber Salad next!
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This salad is just like Panera's Tomato Basil Cucumber Salad. If you are a fan of Panera Bread, make my Panera Bread BBQ Chicken Salad and Panera Lemon Drop Cookies next!
For another fresh summer salad, try my Watermelon Basil Salad with Honey Glaze and Watermelon Mint Fruit Salad next!
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Why You Will Love This Recipe
- Easy to make: This simple recipe comes together quickly, taking 10-15 minutes to prepare.
- Perfect for summer: This light salad is perfect for warm summer days when these veggies are at their peak.
- Versatile: While fantastic on its own as a side dish or light lunch, this salad can also be served as a tasty topping for grilled chicken or fish.
- Make-ahead: Prep the ingredients in advance and toss them together just before serving.
- Low-calorie: This salad is low in calories and is ideal for those following a vegan or low-calorie diet.
Ingredient Notes
You just need a handful of simple ingredients that you can easily find at your local grocery store to make this tomato cucumber salad:
- Tomatoes. I used an assortment of cherry tomatoes and grape tomatoes, but any type of tomato will work. If you use larger tomatoes like Roma tomatoes, cut them into bite-sized pieces.
- Cucumbers. I used Long English cucumbers, but you can use any type of cucumber. I did not peel my cucumbers, but you can if you like. If using mini cucumbers, you do not need to remove the seeds.
- Onion. I used red onion, cut into thin slivers. However, you can use any kind of onion you like, including green onions.
- Basil. Fresh basil leaves adds so much flavor to this salad. I do not recommend using dried basil.
- Greek dressing. I used extra virgin olive oil, white wine vinegar, Dijon mustard, sea salt, chopped garlic, dried oregano, and black pepper for the dressing. You can substitute red wine vinegar, regular mustard, garlic powder, and fresh oregano.
See the printable recipe card for quantities and a complete list of ingredients.
How to Make Cucumber Tomato Basil Salad
Prep the vegetables. Start by washing and drying the tomatoes and cucumber. For the cucumbers, peel them if you like, slice them lengthwise, and scoop out the seeds with a spoon. Dice them into bite-sized pieces and place them into a large bowl.
Next, slice the tomatoes into halves or quarters, depending on their size, and place them in the bowl.
Finely chop the red onion. I prefer to cut it into thin slivers. Add the chopped onion to the bowl.
Finely chop the fresh basil and add it to the bowl. Use a large spoon to gently combine the vegetables.
Make the dressing. To make the Greek dressing, whisk together olive oil, white wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper.
Drizzle the Greek dressing over the salad and gently toss once more to ensure all of the ingredients are coated with the dressing.
Serve: Cover the bowl with plastic wrap and then place it in the refrigerator for at least 30 minutes. This will let the flavors meld together nicely. Just make sure to toss it again before serving. Or, if you just can't wait, serve it immediately and enjoy!
Jeri's Top Tips
- When preparing the basil, gently cut it into thin strips with kitchen shears instead of chopping it.
- Add some chopped bell peppers to give some extra color.
- Add some feta cheese and Kalamata olives to turn it into a Greek salad.
- For texture, sprinkle some toasted pine nuts or sunflower seeds on top of your salad just before serving.
- Chill for at least 30 minutes in the refrigerator before serving to allow the flavors to meld together. Toss again before serving.
What to Serve with This Cucumber Tomato Salad
On a hot summer day, this salad is filling enough on its own or served with your favorite protein.
Some of my favorite proteins are Smoked Tuna Steaks, Smoked 3-2-1 Ribs, and Smoked Steaks. This light salad is perfect to serve with Grilled Wagyu Steaks or Smoked Prime Rib Roast. Well, I guess it goes with pretty much anything! Just grab a fork and dig right in!
Storage and Make Ahead
To prepare this salad ahead of time, I recommend preparing the vegetables but storing them separately in airtight containers in the fridge. This way, you can assemble the salad just before serving to ensure maximum freshness and crunchiness.
The ingredients for the Greek dressing can be mixed up and kept in a separate container in the fridge for up to a week. When ready to serve, simply toss all the ingredients together in a large bowl.
Store leftovers in an airtight container in the fridge for 1-2 days. Make sure to gently stir before serving.
Recipe FAQs
While fresh basil is the best option, dried basil can be used as a substitute. Use approximately one-third of the amount called for in the recipe, as dried herbs are more concentrated.
You can add Mediterranean vegetables to this salad, such as chopped bell peppers, diced celery, avocado, diced zucchini, broccoli, cauliflower, mushrooms, and carrots.
For optimal freshness, you will want to eat this salad within 1-2 days. As time passes, the vegetables may release moisture and become soggy.
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Printable Recipe
Cucumber Tomato Basil Salad
Ingredients
For The Salad
- 2 large cucumbers, diced
- 2 cups cherry tomatoes, halved (or 3 large tomatoes, chopped)
- ½ large red onion, thinly sliced
- ¼ cup fresh basil leaves, chopped
For The Greek Dressing
- ¼ cup olive oil
- 3 tablespoons white wine vinegar (or red wine vinegar)
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Combine the sliced cucumbers, tomatoes, sliced onion, and chopped fresh basil in a large salad bowl.
- Gently toss the vegetables together until mixed.
- Whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl or measuring cup.
- Drizzle the Greek dressing over the vegetables, and toss once more until all the veggies are well coated.
- Cover the salad with plastic wrap and refrigerate for at least 30 minutes.
- When ready to serve, gently toss the salad again to redistribute the dressing.
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Notes
- Make sure the cucumbers are firm and crisp. You can peel the cucumbers or leave the skin on. I recommend removing the seeds if you are using regular cucumbers.
- When preparing the basil, gently cut it into thin strips with kitchen shears instead of chopping it.
- Chill for at least 30 minutes in the fridge before serving to allow the flavors to meld together. Toss again before serving.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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