Cucumber Tomato Basil Salad
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!
Servings: 4 servings
Calories: 167kcal
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.
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
Calories: 167kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 318mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g | Vitamin A: 607IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 1mg
