introduction
I remember summer days filled with laughter and the tangy scent of fresh vegetables filling the kitchen. One dish that always brightens these moments is a cucumber basil salad. The crispness of the cucumber paired with the fragrant basil takes me back to my grandmother’s garden, where every bite felt like sunshine. This Healthier Fresh Cucumber Basil Salad holds a special place in my heart because it’s simple yet bursting with flavor. It’s the perfect side dish for family gatherings or a quick lunch on a warm day. What makes this recipe unique is how effortlessly fresh ingredients come together to create something delightful without any fuss.
why make this recipe
This recipe is not just tasty; it’s a healthy choice that refreshes your palate. With bright, vibrant flavors and a nourishing blend of ingredients, this salad is perfect for those looking to eat lighter without sacrificing taste. It’s also quick to prepare, making it an ideal option for busy days. Plus, it offers a wonderful way to enjoy seasonal produce!
how to make Healthier Fresh Cucumber Basil Salad
Ingredients:
- 1 lb English Cucumber
- 1 cup cherry tomatoes
- 1/2 cup fresh basil leaves
- 1/4 cup red onion
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Directions:
- Wash the cucumber and tomatoes thoroughly. Slice the cucumber into thin half-moons, halve the cherry tomatoes, and thinly slice the red onion. Place all vegetables into a large mixing bowl.
- Combine the olive oil, lemon juice, garlic powder, salt, and pepper inside a small mason jar. Secure the lid tightly and shake vigorously for 30 seconds until the mixture is opaque and well-emulsified.
- Drizzle the dressing over the vegetables and add the sliced basil. Gently toss with tongs until every slice is coated in the lemon-basil infusion.
- Cover the bowl and refrigerate for at least 30 minutes to allow the salt to draw out moisture and flavors to meld.
how to serve Healthier Fresh Cucumber Basil Salad
Serve this salad cold for the best flavor. It makes a wonderful side dish for grilled meats, or you can enjoy it on its own as a light lunch. Garnish it with more fresh basil or a sprinkle of feta cheese for an extra touch.
how to store Healthier Fresh Cucumber Basil Salad
Store any leftovers in an airtight container in the fridge. The salad is best eaten within two days as the cucumbers can become watery if left too long.
tips to make Healthier Fresh Cucumber Basil Salad
- Use ripe cherry tomatoes for the sweetest flavor.
- Feel free to add other vegetables like bell peppers or radishes for extra crunch.
- For added protein, consider tossing in some chickpeas or grilled chicken.
variation
You can swap out the basil for other herbs like mint or parsley for a different taste. Adding avocado can also make the salad creamier and more filling.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Just keep it refrigerated until serving.
What can I use instead of olive oil?
You can use avocado oil or any light oil you prefer.
Is this salad gluten-free?
Absolutely! All the ingredients are gluten-free, making it a great option for those with dietary restrictions.
Print
Healthier Fresh Cucumber Basil Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and vibrant cucumber basil salad, perfect for family gatherings or a quick lunch.
Ingredients
- 1 lb English Cucumber
- 1 cup cherry tomatoes
- 1/2 cup fresh basil leaves
- 1/4 cup red onion
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Wash the cucumber and tomatoes thoroughly. Slice the cucumber into thin half-moons, halve the cherry tomatoes, and thinly slice the red onion. Place all vegetables into a large mixing bowl.
- Combine the olive oil, lemon juice, garlic powder, salt, and pepper inside a small mason jar. Secure the lid tightly and shake vigorously for 30 seconds until the mixture is opaque and well-emulsified.
- Drizzle the dressing over the vegetables and add the sliced basil. Gently toss with tongs until every slice is coated in the lemon-basil infusion.
- Cover the bowl and refrigerate for at least 30 minutes to allow the salt to draw out moisture and flavors to meld.
Notes
Serve cold and garnish with more fresh basil or feta cheese. Store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg