Italian Cucumber Salad (Printable)

Crisp cucumbers and tomatoes tossed in zesty Italian dressing with fresh basil

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 2 medium tomatoes, diced
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh basil leaves, chopped

→ Dressing

05 - 1/4 cup extra virgin olive oil
06 - 2 tablespoons red wine vinegar
07 - 1 clove garlic, minced
08 - 1/2 teaspoon dried oregano
09 - Salt and black pepper, to taste

→ Garnish (optional)

10 - 1/4 cup crumbled feta cheese
11 - Fresh cracked black pepper

# Method:

01 - In a large salad bowl, combine the sliced cucumbers, diced tomatoes, red onion, and chopped basil.
02 - In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified.
03 - Pour the dressing over the vegetables. Toss gently to combine and evenly coat all the ingredients.
04 - Let the salad sit for at least 10 minutes to allow flavors to meld.
05 - Garnish with crumbled feta cheese and additional black pepper, if desired. Serve chilled or at room temperature.

# Insider Tips:

01 -
  • It comes together in fifteen minutes flat, making it perfect for those nights when you need something refreshing but refuse to turn on the oven.
  • The flavors actually get better after sitting for a while, so you can make it ahead and let it hang out until dinner time.
02 -
  • Overdressing is the biggest mistake here, start with three quarters of your dressing and add more only if the vegetables seem dry after tossing.
  • This salad peaks at about four hours after making it, after which the cucumbers start losing their appealing crunch and the whole thing gets a bit sad.
03 -
  • Use a mandoline if you want those impossibly thin, uniform cucumber slices that make the salad look restaurant quality.
  • Let the dressed salad sit for twenty minutes before serving, then taste again and adjust salt since the vegetables will have released some water.

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