Description
A refreshing and vibrant cucumber basil salad, perfect for family gatherings or a quick lunch.
Ingredients
Scale
- 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