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tomato basil cucumber salad, ready to be chilled then served!

Tomato Basil Bocconcini Salad {with Cucumber}

Easy to make, tasty and refreshing, bright and colourful, and made with fresh basil this cucumber tomato salad goes great as a side dish with anything. It’s a great addition to your spring and summer salad list.
4.89 from 9 votes
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Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 10
Calories: 78kcal
Author: Heather Barrett
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Ingredients  

  • 2 cups cherry tomato. halved
  • 2 cups cucumber sliced into strips
  • ¼ cup red onion finely chopped
  • 1 cup mini bocconcini halved
  • 8 fresh basil leaves finely chopped
  • ½ tbsp dried dill
  • 1 tbsp balsamic vinegar
  • 1 ½ tbsp red wine vinegar
  • 1 ½ tbsp apple cider vinegar
  • 2 tbsp olive oil extra virgin
  • 2 tbsp honey
  • ¼ tsp sea salt
  • ¼ tsp black pepper

Instructions

  • Prepareyour cucumber by rinsing, drying and cutting into ½ inch coins, and thencutting the coins into strips
  • Prepareyour onion by finely chopping into very fine pieces
  • Prepareyour cherry tomatoes by rinsing, drying and cutting them in half length-wise
  • Add bocconcini to a small strainer to strain off liquid. If you using mini bocconcini, cut them in half (leave pearl bocconcini the size they are).
  • In a salad bowl add your cherry tomatoes, cucumber, and bocconcini.
  • In a small mixing bowl, mix together the dressing which includes, red onion, basil, dill, balsamic vinegar, red wine vinegar, apple cider vinegar, olive oil, honey, salt, and pepper. Combine everything together until well combined.
  • Add the dressing to the cherry tomato and cucumber mixture in the salad bowl.
  • Mix everything together until well combined.
  • Let salad chill/marainate for 2-3 hours before serving.

Notes

  • Leave the peel on the cucumbers: While it is totally ok to peel the cucumbers, leaving the peel on, adds another boost of texture, from the crunchy peel.
  • Cherry tomatoes are the best for this salad: You can easily use another tomato like Roma, however, the crunch from the cherry tomatoes combined with the crunchy cucumber is the best combination of textures.
  • Fresh basil is best: The fresh basil in this tomato basil bocconcini salad is where most of the flavor is coming from. The sweetness and the zest from the fresh basil add a wonderful taste.
  • Don’t skip the honey: The sweetness from the honey balances out the acidity of the tomatoes and vinegar while adding a touch of sweetness to maximize the amazing flavors in this dish.
You can make this salad ahead of time! The only thing I would do is add in half of the dressing and save the other half for when you’re ready to serve so the cucumber and tomatoes don’t get too soggy.
Preparing this tomato cucumber salad with bocconcini ahead of time makes for a quick lunch or a grab-n-go for a picnic salad.
Course Salad
Cuisine Italian
Keyword salad, salad side, side dish, steak side dish, summer salad

Nutrition

Serving: 1g | Calories: 78kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 131mg | Potassium: 126mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 0.4mg
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