Tomato Cucumber Salad
& Basil Parmesan Vinaigrette
Tomato Cucumber Salad is a fantastic summer side dish, or anytime you want something light and fresh for lunch. Thin slices of tomato, cucumber and sweet vidalia onion are smothered in our homemade basil Parmesan vinaigrette.
The preparation is easy. Simply slice the vegetables by hand, mandolin or food processor then mix our vinaigrette and done! We like to make the vinaigrette in a mason jar so that we can just pop the cover on and shake.
When chopping the basil, use a very sharp knife. If fresh herbs are cut with a dull knife you can bruise and mash the leaves. If you prefer, instead of chopping, try the chiffonade method.
To chiffonade fresh herbs like basil: lay the leaves on top of each other. Roll them up tight and thinly slice perpendicular to the roll. This will give you long, thin slices.
The tomato cumber salad is best if left to marinate over night, however in a pinch it can be made to serve and still taste great.
If you are a carb lover, but still want to keep this a clean eating approved recipe, try packing the finished tomato cucumber salad into a whole grain pita pocket with romaine lettuce or kale. DELICIOUS.
Prep Time: 10
- 2 large tomatoes
- 1 large cucumber
- 1 small vidalia onion
- 1/4 cup apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1/2 cup Olive Oil
- 2 tablespoons fresh grated Parmesan cheese
- 4 Basil Leaves, chopped
- Parsley to garnish
- Sea Salt & pepper
- Thinly slice the tomato, cucumber and onions.
- Place in a stainless steel bowl (recommended, but not necessary. Stainless steel stays more cold in the fridge and will help keep the veggie slices crisp)
- Add the vinegar, basil, parmesan and a pinch of salt & pepper to a mason jar. Cover and give a quick shake.
- Add half of the Olive oil, cover, shake vigorously.
- Add the remaining Olive oil, cover, shake until blended.
- Pour over the veggies, cover and refrigerate 24 hours.
Like this recipe? Try our Sun Dried Tomato Grilled Chicken Pita!