For as long as I can remember, I’ve spent my summers eating an incredible amount of cucumber-tomato salad. My mom used to make it when we were little quite often… because it was a total crowd pleaser.
To this day, this salad is one that makes me really happy.
My recipe over the years, however, has changed quite a bit. We’ve made it where we’ve used dried herbs and seasonings with traditional apple cider vinegar and oil – – and it’s delicious. And, I’ve made it this way with fresh basil, rich balsamic vinegar, and robust olive oil… and it’s delicious as well.
Mostly, you just need fresh cucumbers and tomatoes… and you’re in for a treat. I recommend this recipe, but with tomatoes and cukes… you’re all set.
Cucumber Tomato Salad with Fresh Basil
1 English cucumber
2 cups cherry tomatoes, halved
3 basil leaves, cut chiffonade-style
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. garlic, minced
1. Add cucumbers, tomatoes, and basil to a large bowl.
2. In a separate bowl, combine the dressing ingredients. Whisk to combine.
3. Pour the dressing over the salad and toss.
3. Place in the refrigerator for 20 minutes to allow for flavors to combine well.
4. Serve and enjoy!