Cucumber, Tomato, and Basil Salad

Cucumber, Tomato, and Basil Salad in a bowl

The Spruce Eats / Preethi Venkatram

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
77 Calories
4g Fat
11g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 77
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 81mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 2g
Vitamin C 14mg 68%
Calcium 52mg 4%
Iron 1mg 5%
Potassium 443mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cooling salad is a summer favorite. Cucumbers, tomatoes, basil, red onion, and light balsamic vinaigrette make for an exceptional summer side dish that's even better when it's served on a bed of arugula. Cucumbers are thirst quenching and anti-inflammatory, tomatoes are ultra-rich in lycopene, and basil is a potent antioxidant that is believed to have anti-cancer and antiviral properties.


  • 4 Kirby cucumbers, or 2 Persian cucumbers, sliced into 1/4-inch rounds

  • 2 beefsteak tomatoes, or 3 plum tomatoes, cut into wedges

  • 1/2 small red onion, sliced very thinly

  • 1 clove garlic, chopped very finely

  • 1 cup basil leaves

  • 1 tablespoon extra-virgin olive oil

  • 2 teaspoons balsamic vinegar

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Cucumber, Tomato, and Basil Salad ingredients in bowls

    The Spruce Eats / Preethi Venkatram

  2. Gently toss all ingredients together in a stainless or glass bowl.

    Cucumber, Tomato, and Basil Salad in a glass bowl

    The Spruce Eats / Preethi Venkatram


  • You can cut the vegetables ahead of time, but don't add the dressing ingredients until you're ready to serve. Adding it too soon will turn the cucumbers soft and mushy. If you want to chill the salad before serving, do so as briefly as possible, just long enough to bring it to your desired temperature.
  • Slice or tear fresh basil into thin strips for best flavor and presentation. 
  • If you chop the cucumbers and tomatoes, it's easier to enjoy this salad by scooping it up with chunks of crusty bread.
  • You're not limited to making this salad in summer, but it's best when the tomatoes and cucumbers are at their peak freshness.

Recipe Variations

  • You're not limited to Kirby or Persian cucumbers, as long as they're seedless. Otherwise, take a moment to scoop the seeds out first before preparing the salad and pay attention to the size when you're substituting. Kirby cucumbers are about 6 inches long, while Persians can be as much as 2 inches shorter. Don't substitute a large cucumber for a Persian without adjusting the other measurements. 
  • You can use apple cider vinegar or even red wine vinegar if you don't have balsamic vinegar on hand, but the balsamic vinegar is probably worth a quick trip to the market. 
  • You can add cheese—preferably feta—if you're not following a dairy-free diet. 
  • Change up the salad's visual appeal by adding small cherry tomatoes in place of some of the tomato wedges.