Cucumber and Tomato Salad with Basil Lemon Oil
This salad features crisp cucumbers and juicy tomatoes combined with a bright basil-infused lemon oil dressing. The dish has a fresh, crunchy texture with tender cheese and a glossy balsamic drizzle, creating a vibrant and refreshing visual appeal.
Equipment
- Cutting board
- Chef’s knife
- Small bowl
- Whisk
- Serving bowl
Ingredients
- 2 medium cucumbers sliced into thin rounds
- 3 medium ripe tomatoes chopped into chunks
- 1 cup fresh cheese (e.g., feta or mozzarella) cubed or crumbled
- 1/4 cup basil leaves fresh, chopped
- 1 cup olive oil for basil lemon oil
- 1 teaspoon lemon zest finely grated
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar glossy drizzle
- to taste salt and pepper
Instructions
- Slice the cucumbers into thin, even rounds and arrange them in a large mixing bowl.
- Chop the tomatoes into bite-sized chunks and add them to the bowl with the cucumbers.
- Scatter the cheese cubes or crumbles over the vegetables, distributing evenly.
- In a small bowl, whisk together olive oil, lemon zest, minced garlic, and chopped basil until the mixture is fragrant and slightly emulsified.
- Pour the basil lemon oil over the salad, tossing gently to coat all the ingredients evenly.
- Drizzle the balsamic vinegar over the top, adding a glossy shimmer to the salad.
- Season with salt and freshly ground pepper to taste, then give everything one last gentle toss.
- Serve immediately in a large bowl or individual plates, enjoying the fresh crunch and vibrant colors.
