Tomato Cucumber Salad Recipe

Cherry tomatoes: These small, juicy tomatoes add a burst of sweetness and color to the salad.

Cucumber: Provides a refreshing crunch and balances the sweetness of the tomatoes.

Red onion: Adds a sharp, tangy flavor that complements the other ingredients.

Olive oil: A healthy fat that helps to meld the flavors together.

Lemon juice: Adds a zesty, citrusy brightness to the salad.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a bit of heat and depth to the salad.

Fresh basil: Brings a fragrant, herbal note that elevates the dish.

When preparing the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will help to mellow out their sharpness, making the flavor more balanced and pleasant.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them an excellent alternative.

• sliced cucumber - Substitute with zucchini: Zucchini has a comparable crunch and mild flavor, which works well in salads.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter taste that complements the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits, making it a good replacement.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the salad.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can enhance the taste of the salad.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a slightly different but equally pungent flavor, adding depth to the salad.

• chopped fresh basil - Substitute with fresh parsley: Fresh parsley provides a bright, herbaceous note that complements the other ingredients well.

• To keep your tomato cucumber salad fresh, store it in an airtight container. This helps to maintain the crispness of the cucumber and the juiciness of the cherry tomatoes.

• Place the container in the refrigerator. The salad should be consumed within 2-3 days for the best flavor and texture. The red onion may become more pungent over time, so if you prefer a milder taste, consider adding it just before serving.

• If you plan to make the salad ahead of time, store the olive oil and lemon juice dressing separately. Combine them with the salad ingredients just before serving to prevent the vegetables from becoming soggy.

• For freezing, note that tomatoes and cucumbers have high water content and may not retain their texture well after thawing. However, if you must freeze, do so without the dressing. Place the salad in a freezer-safe bag, removing as much air as possible to prevent freezer burn.

• When ready to use, thaw the salad in the refrigerator overnight. Drain any excess water that may have accumulated during freezing. Add the olive oil and lemon juice dressing, along with the fresh basil, just before serving to refresh the flavors.

• For a quick refresh, you can add a few freshly chopped cherry tomatoes and cucumbers to the thawed salad to enhance its texture and taste.

• For a refreshing twist, skip reheating and enjoy the tomato cucumber salad cold. The cherry tomatoes and cucumber will retain their crispness and the flavors will meld beautifully.

• If you prefer a slightly warm salad, place the salad in a microwave-safe bowl. Microwave on medium power for 20-30 seconds. This will gently warm the olive oil and lemon juice dressing without making the vegetables soggy.

• Alternatively, you can warm the salad on the stovetop. Heat a non-stick skillet over low heat. Add the salad and stir gently for about 1-2 minutes, just until the red onion and basil release their aromas.

• For a unique approach, consider grilling the salad ingredients. Thread the cherry tomatoes and cucumber slices onto skewers. Grill them for 1-2 minutes on each side, then combine with the red onion and basil. Drizzle with olive oil and lemon juice before serving.

• If you have an air fryer, place the salad in the basket and air fry at 350°F for 2-3 minutes. This method will slightly caramelize the cherry tomatoes and red onion, adding a new depth of flavor.

• To maintain the salad's freshness, avoid reheating the entire batch. Instead, portion out what you plan to eat and reheat only that amount. This ensures the remaining salad stays crisp and fresh for later enjoyment.

• Large mixing bowl: Use this to combine the cherry tomatoes, cucumber, and red onion.

• Chef's knife: Essential for slicing the cucumber and chopping the fresh basil.

• Cutting board: Provides a stable surface for cutting the vegetables and herbs.

• Measuring cups: Useful for measuring out the cherry tomatoes and cucumber.

• Measuring spoons: Necessary for measuring the olive oil, lemon juice, salt, and black pepper.

• Whisk: Handy for mixing the olive oil and lemon juice together before drizzling.

• Salad tongs: Ideal for tossing the salad gently to combine all ingredients.

• Serving bowl: Perfect for presenting the finished salad.

• Small bowl: Useful for mixing the olive oil and lemon juice before adding to the salad.

Pre-chop vegetables: Prepare the cherry tomatoes, cucumber, and red onion in advance and store them in airtight containers.

Use a mandoline: Slice the cucumber and red onion quickly and uniformly with a mandoline slicer.

Batch make dressing: Mix extra olive oil and lemon juice dressing and store it in the fridge for future salads.

Fresh herbs storage: Keep fresh basil in a glass of water in the fridge to maintain its freshness longer.

One-bowl method: Combine all ingredients directly in the serving bowl to save on dishwashing.