Description
A refreshing, quick, and colorful salad featuring crunchy cucumbers, juicy cherry tomatoes, and a zesty vinaigrette—perfect for summer meals or potluck sides.
Ingredients
Scale
- 1 long English cucumber (rinsed, approximately 2 cups or 320 grams)
- 12 ounces cherry/grape tomatoes (halved, approximately 2 cups or 340 grams)
- ½ of a small red onion (thinly sliced, approximately 1⁄2 cup or 70 grams)
- 2 tablespoons fresh basil (torn or sliced, approximately 20 large leaves or 6 grams)
- 3 tablespoons olive oil (38 grams)
- 2 tablespoons balsamic vinegar or lemon juice (36 grams)
- ½ teaspoon sugar (optional, 1 gram)
- 1 ½ teaspoon Italian seasoning (optional, 1.5 grams)
- ½ teaspoon salt (3 grams)
- ½ teaspoon black pepper or red pepper flakes (1 gram)
- ⅔ cup crumbled vegan feta (optional, approximately 67 grams)
Instructions
- Cut the cucumber into half inch thick slices then cut each slice into quarters.
- Add cucumbers to a medium bowl along with halved tomatoes, red onion, and fresh basil.
- In a small bowl, add olive oil, balsamic vinegar or lemon juice, sugar, Italian seasoning, salt, and black pepper or red pepper flakes. Whisk thoroughly to combine.
- Pour the dressing over the cucumber tomato mixture and use a spoon to toss and coat the vegetables.
- Add the crumbled vegan feta cheese, if using, and give the salad one last toss. Taste and add any additional salt, black pepper, or red pepper flakes if preferred. Serve cold. Store in an airtight food-safe container in the fridge for up to 4 days.
Notes
This salad is versatile and can be made ahead. For extra flavor, let it chill for 30 minutes before serving. Choose ripe tomatoes and fresh herbs for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 136 kcal
- Sugar: 6 g
- Sodium: 299 mg
- Fat: 11 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g