Healthier Fresh Cucumber Basil Salad
A crisp, refreshing cucumber and basil salad with tomatoes, red onion, feta, and a light lemon vinaigrette.
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 small mixing bowl for the dressing
- 1 Whisk
- 1 large serving bowl
Ingredients
For the salad
- 2 large cucumbers thinly sliced
- 2 medium tomatoes cut into wedges
- 1/4 small red onion very thinly sliced
- 1/2 cup fresh basil leaves torn or sliced
- 2 tablespoons fresh parsley 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
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
Instructions
Prepare the salad
- Wash and dry the cucumbers, tomatoes, basil, and parsley. Thinly slice the cucumbers, cut the tomatoes into wedges, and slice the red onion very thinly.
- If desired, soak the sliced red onion in cold water for 5 to 10 minutes to mellow the flavor. Drain well and pat dry.
Make the dressing
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, kosher salt, and black pepper until combined.
Assemble
- In a large serving bowl, combine the sliced cucumbers, tomato wedges, red onion, basil, and parsley.
- Pour the dressing over the salad and toss gently until everything is lightly coated.
- Sprinkle the crumbled feta over the top and toss very lightly, or leave it on top for serving.
- Taste and adjust seasoning if needed, then serve immediately.
Notes
Dress just before serving for the best texture. English cucumbers work especially well. To make it dairy-free, omit the feta. If making ahead, keep the dressing separate until serving.