Why I’m Bringing a Slice of Italy to My Backyard

I never expected to find something so oddly comforting in a cold salad. I mean, cucumbers, basil, tomatoes—stuff I usually toss in water or ignore in the fridge. But here I was, crunching into a bite that was surprisingly bold. The fresh cucumber’s snap, the burst of cherry tomato, plus that faint whisper of basil—each flavor stands out sharp and clean, like a little revolution in my mouth. It’s not just a salad. It’s a reminder that quick, honest food can be a tiny act of rebellion against the chaos of summer. No fuss, just real ingredients, honestly doing their thing. Honestly, I’ve eaten this three days in a row, and it’s making me think maybe I don’t need much more than this for a good meal outside. Something about that simplicity, right now, feels exactly right.

Italian-style Cucumber Tomato Salad

This dish combines fresh cucumbers, cherry tomatoes, and basil with a simple vinaigrette, creating a crisp and vibrant salad. The key ingredients are sliced and tossed together, resulting in a refreshing, crunchy texture with bright,clean flavors on the final appearance.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 large cucumber preferably seedless or English cucumber
• 1 cup cherry tomatoes halved before adding
• 1/4 cup fresh basil leaves chopped
• 2 tablespoons olive oil extra virgin preferred
• 1 tablespoon red wine vinegar optional for more tang
• to taste salt preferably sea salt
• to taste black pepper freshly ground

Equipment

• Chef's knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Salad serving bowls

Method

 

1. Thinly slice the cucumber into rounds using a chef's knife on the cutting board. Place the slices into a mixing bowl.
   1 large cucumber
2. Halve the cherry tomatoes and add them to the bowl with cucumber slices. Chop the fresh basil leaves and sprinkle over the mixture.
   1 cup cherry tomatoes, 1/4 cup fresh basil leaves
3. Drizzle olive oil and red wine vinegar over the salad. Season with salt and freshly ground black pepper to taste. Toss gently with a spatula or salad tongs to combine and coat the ingredients evenly.
   2 tablespoons olive oil, 1 tablespoon red wine vinegar, to taste salt, to taste black pepper
4. Transfer the salad to a serving bowl or plate. Optionally, garnish with additional basil leaves for presentation.
5. Serve immediately for maximum freshness and crunch, or refrigerate for up to 30 minutes before serving.

Notes

This salad is best enjoyed fresh, with optional variations such as adding red onion slices or a sprinkle of grated Parmesan cheese.

Maybe I’ll toss a little balsamic, maybe not. Sometimes less really is more. Whatever you do, don’t skip the fresh cucumber—crispness matters. Sometimes, I think, that’s all the summer really needs, isn’t it?