Balsamic Tomato Cucumber Salad is an upscale version of the classic salad. It brings a remembrance of summer flavor during winter and coolness for those hot summer months. Tangy with a hint of sweetness, you’ll love this salad year-round.
Tomatoes, sweet onions, and cucumbers shine in a balsamic vinaigrette for a cool and refreshing salad. You may serve this over greens if you wish, but it’s delicious just as is. Plan ahead for the vegetables to marinate a couple of hours before serving.
Read my notes below on the balsamic vinegar ingredient before beginning.
Balsamic Tomato Cucumber Salad Recipe
For the Vinaigrette:
1/4 cup white balsamic vinegar
1/8 cup sweet white wine (such as chardonnay)
1/8 cup water
1/4 cup olive oil
1 tablespoon Dijon mustard
1 clove garlic, peeled and forced through a press
Pinch of sugar, optional
1/8 teaspoon salt
Freshly ground black pepper to taste
For the Salad:
3 small tomatoes cut into wedges
1 medium sweet onion (such as Vidalia), sliced into 1/4-inch thick rings
1 cucumber, sliced into 1/4-inch thick rounds
6 fresh basil leaves sliced into 1/8-inch ribbons (chiffonade)
Grated fresh Parmesan cheese for garnish, optional
Make the Vinaigrette:
Whisk together white balsamic vinegar, white wine, water, olive oil, Dijon mustard, garlic, sugar (if using), salt, and pepper until combined.
Make the Salad:
Place tomatoes, sweet onions, cucumber, and basil in a zip-top bag. Cover with vinaigrette. Squeeze out the air from the bag and seal. Toss to coat. Chill in the refrigerator at least two hours, turning occasionally to keep the vegetables covered.
Sprinkle with grated Parmesan cheese just before serving if desired.
Yield: 6 servings
• White balsamic vinegar and white wine are used here so they do not discolor the onions and cucumbers. If the coloring is of no concern to you, you may substitute traditional red balsamic vinegar and a sweet red wine (such as Lambrusco).
Balsamic Tomato Cucumber Salad Recipe Photo ©2021 Peggy Filippone