Cucumber-Tomato Salad with Basil Dressing

The fresh summer flavors in this salad make it great with grilled fish or chicken, and its lively red and green hues add color to any plate.

Yield: 5 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 66%
  • Fat: 5.8g
  • Saturated fat: 0.8g
  • Protein: 1.2g
  • Carbohydrate: 6.3g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 122mg
  • Calcium: 23mg

Ingredients

  • 2 cups chopped English cucumber (about 2)
  • 2 cups grape tomatoes, halved
  • 3/4 cup chopped red onion
  • 1/4 cup red wine vinegar
  • 2 tablespoons extravirgin olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil

Preparation

  1. 1. Combine first 3 ingredients in a bowl; toss gently.
  2. 2. In a small bowl, combine vinegar and next 4 ingredients. Drizzle over salad, and add basil; toss to coat. Let stand 5 to 10 minutes before serving.
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