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Healthier Fresh Cucumber Basil Salad

A crisp and refreshing cucumber, tomato, and basil salad with a light lemon vinaigrette and a touch of feta.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 2 large cucumbers thinly sliced
  • 3 medium ripe tomatoes cut into wedges
  • 1/4 small red onion very thinly sliced
  • 1/2 cup fresh basil leaves torn or roughly chopped
  • 1/4 cup feta cheese crumbled
For the dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon fine sea salt or to taste
  • 1/4 teaspoon black pepper
  • 1 small garlic clove finely grated or minced

Equipment

  • 1 large mixing bowl
  • 1 small bowl or jar for the dressing
  • 1 knife
  • 1 Cutting board
  • 1 whisk or spoon

Method
 

Prepare the salad
  1. Wash and dry the cucumbers, tomatoes, basil, and onion. Slice the cucumbers into thin rounds, cut the tomatoes into wedges, thinly slice the red onion, and tear or roughly chop the basil leaves.
Make the dressing
  1. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, salt, black pepper, and minced garlic until well combined.
Assemble
  1. Place the sliced cucumbers, tomato wedges, red onion, and basil in a large mixing bowl.
  2. Pour the dressing over the vegetables and gently toss until evenly coated.
  3. Sprinkle the crumbled feta over the salad and give it one light toss, or leave the feta on top.
  4. Let the salad sit for 5 to 10 minutes, then taste and adjust seasoning if needed before serving.

Notes

Use the freshest basil possible and add it near the end for the best color and flavor. Soak sliced red onion in cold water for 10 minutes if you want a milder taste. For best texture, serve shortly after tossing.