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Garden Fresh Tomato, Cucumber & Basil Salad

Ann C. Collins, MD, RYT
This recipe celebrates the unadorned perfection of summer tomatoes and cool flavorful cucumbers, fresh fragrant basil and just a touch of salt and balsamic. These gorgeous veggies, grown with love and picked at their peak, speak for themselves.
Prep Time 15 mins
Course Main Course, Salad
Cuisine vegan, vegetarian
Servings 8 people
Calories 20 kcal


  • 1 organic cucumber large
  • 1 pint organic cherry tomatoes I used yellow cherry tomatoes from the garden
  • 1 bunch basil leaves large handful
  • coarse sea salt dash, to taste
  • balsamic reduction glaze drizzle to taste


  • Rinse the veggies to remove any sand or soil.
    Leaving the peel intact, dice the cucumber.
    Halve the cherry tomatoes.
    Make ribbons from the basil leaves by stacking the leaves and cutting in a chiffonade style.
    Place the diced cucumber and halved cherry tomatoes in a serving bowl.
    Toss with the ribbons of basil. Sprinkle with coarse sea salt and drizzle with balsamic reduction glaze to taste.
    Serve immediately and enjoy!
Keyword basil, Garden fresh tomato cucumber and basil salad, summer salads, tomato salad, vegan summer salad