Cucumber Tomato Basil Salad
Ali Segersten Jul 10, 2009 13 comments
After a temporary break of much needed spring-like rain, summer is back! We spent the day at the beach. The kids waded in the ocean and found purple and orange starfish in the tide pools. The boys were happy to dig in the sand for a few hours. And me? Well I got to lounge in the sun and talk with a friend while I ate this refreshing summer salad.
Here I used English cucumbers and basil from the Farmer's Market, and local heirloom tomatoes from our food co-op. Add shaved parmesan cheese or fresh mozzarella cheese if you tolerate dairy products!
If you have any additional ways to use the bounty of summertime cucumbers then please share them in the comment section below. Happy Summer!
Cucumber and Heirloom Tomato Basil Salad
Serve this simple, classic salad over leaf lettuce leaves for a fresh summer salad. It pairs well with grilled chicken breasts or grilled chicken-vegetable kebabs when it's too hot to cook indoors!
An easy way to chop fresh garlic is to first take the smooth side of a large butcher knife and smash the garlic cloves, using your body weight. The peels will easily slip off and you can then finely chop them. You'll notice more flavor released from the garlic this way, and they are easier to chop!
- Place all ingredients into a large bowl and gently toss together.
- Add freshly ground sea salt and black pepper to taste, toss again.
- Serve. Leftover salad can be stored in your refrigerator for about a day.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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Comments
Shira - Thanks, experimenting in the kitchen is fun, isn't it! I will check out your blog, happy cooking!
-Ali :)
Your gluten free raspberry scone looks so delicious! I can't wait to try them. I've been exploring a lot in the kitchen. I just created my own blog that you should check out www.thehealthymix.wordpress.com
Thanks for sharing your recipes :)
Shira
Thanks Lisl - yes lots of variations here. I like minimal prep time in the summer too, just so much to do, why spend your time cooking! :)
Shirley - I think your version sounds like a meal, maybe with a little leftover salmon - that would be gfe, huh! :)
-Ali :)
That is a very lovely salad. :-) I'd add red onion for sure. And, I made a baked ricotta dish (from Robin Sue's blog) the other night and had some of the baked ricotta left over. You crumble it like feta, so that would probably be great on top of this salad. A nice contrast to the red onions.
Thanks, Ali!
Shirley
Hi Ali,
This salad looks wonderful! Just the right thing for light summer suppers. We're always short on prep time, since we're usually out enjoying the nice weather, so this quick salad is a nice idea... and there are many yummy possible variations as well.
Diane - Thanks! :)
Dot - Glad you enjoyed it, thanks for the feedback. :)
Joyce - Happy to hear you enjoy this salad too. With such common ingredients, I am sure there are lots of similar recipes out there! :)
-Ali
Ali and Tom,
I have made your cucumber salad before and have thoroughly enjoyed every bite. We have a friend, Charlie, who makes one that is very similar. I think he adds onions. Oh, any variation of this salad is just great. Hope your sweet family is doing well.
This salad is so delicious and perfect for summer! The basil really adds a great flavor; I really enjoyed it by adding the black olives and feta cheese - "greek salad" extraordinaire! Thanks for such a tasty, easy recipe!
This looks delicious. I love your ideas for more choices in the comments. Can't wait to try it. Thanks for sharing this on Friday Foodie Fix.
Thanks Sue! :)
Once again, you come up with a great combination. I never would have thought of baby beets! Thanks. S
Sue - I think adding a variety of fresh garden veggies in place of the tomatoes would work great. I would try raw, tender green beans and thinly sliced baby beets. Sweet onions would be another nice addition. If you come up with anything else, let us know!
Thanks, Ali :)
Oh, I save my nightshade quota for vine ripe tomatoes and this is a perfect choice. For those of us who limit our nightshade consumption, do you have any tasty alternatives for tomatoes in this recipe?