Tomato and Cucumber Salad
Fresh summer tomatoes and crisp cucumbers tossed with basil, balsamic, olive oil, salt and pepper. Simple, fresh and absolutely perfect for summer.
Ingredients
- 2 medium cucumbers chopped
- 3 to 4 ripe tomatoes chopped
- 2 tablespoons fresh basil chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- Freshly ground black pepper to taste
- Optional: Use your favorite balsamic vinaigrette instead of the olive oil and balsamic vinegar.
Instructions
- Chop the cucumbers and tomatoes into similar-sized bite-sized pieces and place them in a large bowl.
- Add the fresh basil.
- Drizzle with the olive oil and balsamic vinegar.
- Season with salt and freshly ground black pepper.
- Gently toss everything together until the vegetables are lightly coated.
- Taste and add a little more balsamic, salt or pepper if needed.
- Serve right away or let it sit for about 10 to 15 minutes before serving to allow the flavors to mingle.
Notes
- Use the freshest tomatoes and cucumbers you can find. Farm-fresh or garden vegetables are especially wonderful here.
- Leave the cucumber skins on if they are tender and unwaxed. Peel cucumbers with thick or waxed skins.
- Any ripe tomato will work, including heirloom, beefsteak, Roma, cherry or grape tomatoes.
- For the best crunch, make this salad fairly close to serving time. Once salted, the tomatoes and cucumbers will begin releasing their juices.
- Try adding thinly sliced red onion, fresh mozzarella, feta, avocado or fresh corn for an easy variation.