Fresh Tomato and Cucumber Salad
Fresh Tomato and Cucumber Salad is a quick and easy 15-minute dish that highlights your fresh garden produce. With just 5 simple ingredients, including vine-ripened tomatoes, crisp cucumbers, and fragrant basil, it's the perfect refreshing salad.
Simple, no-cook salads are such a refreshing and convenient option for those hot summer days. This one is one of my favorites to make, especially when I need a quick side dish that doesn't take long to prepare.
This recipe is perfect as a side dish for grilled meats like chicken, steak, shrimp, or seared chicken breasts. You can also double or triple the recipe for your next party or potluck. Everyone is sure to love this simple dish. It's also a great healthy snack and can be served cold or at room temperature.
The full recipe can be found in the recipe card below.
This salad comes together is just a few minutes.
STEP 1
Dice the fresh tomatoes and cucumbers and place them in a medium bowl.
STEP 2
Thinly slice the basil and place it in the bowl with the tomatoes and cucumbers.
STEP 3
Season the tomato mixture with the salt and pepper. Mix until fully combined. Enjoy!
Here are a few suggestions for customizing this salad.
This salad is best enjoyed on the day it's made. If you decide to store the leftovers, consume them within two days for the best results.
Fresh Tomato and Cucumber Salad is a quick and easy 15-minute dish that highlights your fresh garden produce. With just 5 simple ingredients, including vine-ripened tomatoes, crisp cucumbers, and fragrant basil, it's the perfect refreshing salad.
- 4 Medium tomatoes
- 2 Large cucumbers
- 8 large fresh basil leaves
- 1 tsp salt
- 1 tsp pepper (freshly cracked, if using ground pepper add as needed)
Rinse and dry the tomatoes, cucumbers and basil. Core and dice the tomatoes however big or small you want. I prefer a small dice. Add them to a medium sized bowl.
Dice the cucumbers, keeping them about the same size as the tomatoes. Add them to the bowl with the tomatoes.
Stack the basil leaves on top of one another and gently roll them up. Then thinly slice the basil. This is a chiffonade cut, also known as a thin ribbon like cut.
Season with the salt and pepper. Mix well to fully combine. Enjoy!
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