Cucumber Tomato Salad
A bright and crunchy salad featuring juicy cherry tomatoes, crisp cucumbers, and fresh basil, all tossed in a tangy balsamic dressing. Perfect as a quick side dish for any occasion.
Ingredients
Salad Ingredients
- 1 pint cherry tomatoes, halved Choose ripe but firm tomatoes for best flavor.
- 2 cups English cucumbers, sliced Thin skins and small seeds keep this salad crisp.
- 3-4 leaves fresh basil, thinly sliced or torn Add whole leaves near serving time to retain freshness.
- to taste Mozzarella pearls, optional Adds creaminess and makes the salad more filling.
Dressing Ingredients
- 2 tablespoons olive oil Use good quality olive oil for better flavor.
- 1 tablespoon balsamic vinegar Adjust to taste based on the intensity.
- 1 teaspoon sugar Balances the dressing without making it sweet.
- ½ teaspoon salt Adjust to taste.
- to taste Freshly ground black pepper Add just before serving.
Instructions
Preparation
- Rinse the tomatoes and cucumbers, then dry them thoroughly.
- Halve the tomatoes and slice the cucumbers into thin, even rounds.
Building the Salad
- Place the tomatoes and cucumber slices in a large bowl.
- Add the basil and mozzarella pearls if using.
Mixing the Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, salt, and several grinds of black pepper.
Tossing Everything Together
- Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Taste and adjust the pepper or salt as needed.
Serving
- Serve right away, or refrigerate briefly to let the flavors mingle.
Notes
For best flavor, serve the salad shortly after preparation. If making ahead, assemble just before serving. Excess liquid can be drained if necessary before serving.