Description
A fresh and simple Italian cucumber salad made with tomatoes, red onion, basil, and a light olive oil vinaigrette. Perfect as a quick no-cook side dish.
Ingredients
- 1 english cucumber, diced into 1/2-inch pieces
- 2 medium ripe tomatoes, diced into 1/2-inch pieces
- 1 small red onion, finely diced (about 1/4 cup)
- 4–5 fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp vinegar
- 1/4 tsp dried oregano
- 1/2 tsp kosher salt
- 1/8 tsp granulated sugar
- Freshly cracked black pepper, to taste
Instructions
1. In a medium serving bowl, whisk together olive oil, vinegar, oregano, salt, sugar, and freshly cracked black pepper until well combined.
2. Add diced cucumber, diced tomatoes, finely diced red onion, and chopped fresh basil to the bowl with the dressing.
3. Gently toss everything together until the vegetables are evenly coated with the dressing.
4. Taste the salad and adjust seasoning if needed, adding a little more salt or pepper to enhance the flavor.
5. Let the salad sit at room temperature for about 1 hour before serving so the flavors can meld together.
6. Serve fresh, or store leftovers in the refrigerator for later.
Notes
Allowing the salad to rest helps the vegetables absorb the dressing and improves flavor.
Use a pepper mill and good quality extra virgin olive oil for the best taste.
This salad can be made slightly ahead of time and kept chilled until ready to serve.
If the salad releases extra liquid after sitting, simply toss again before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg