This Zesty Tomato and Garlic Medley Salad is a vibrant, refreshing dish that I love to make when I want something simple yet full of flavor. The combination of juicy tomatoes, crisp cucumbers, aromatic garlic, and fresh basil creates a beautiful medley of textures and tastes. I find it perfect as a light lunch, a side for grilled dishes, or a healthy snack on a warm day.
Why You’ll Love This Recipe
I love this recipe because it comes together in just 15 minutes and requires only a few fresh ingredients. The natural sweetness of ripe tomatoes, the crunch of cucumber, and the zing from balsamic vinegar make it both satisfying and refreshing. I also appreciate how easy it is to adjust—whether I’m adding feta for a touch of creaminess or keeping it dairy-free, this salad always delivers bold, bright flavors.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 ripe tomatoes (heirloom or vine-ripened)
1/2 red onion, thinly sliced
2 cloves garlic, minced
1 cucumber, diced
1/4 cup fresh basil leaves, chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Suggested Substitutions
I sometimes use cherry tomatoes for extra sweetness or roasted tomatoes for a deeper flavor.
For a dairy-free version, I skip the feta or replace it with diced avocado.
When I’m out of balsamic vinegar, I use red wine vinegar or lemon juice for a different kind of tang.
Directions
I start by washing and preparing all my vegetables. I dice the tomatoes and cucumber, then thinly slice the red onion.
I add the minced garlic and chopped basil to the bowl of vegetables, letting the aroma of the garlic infuse everything.
I drizzle the olive oil and balsamic vinegar over the mix, which helps tie all the flavors together.
I season everything with salt and pepper, adjusting to taste.
Finally, I toss the salad gently to combine. If I’m adding feta cheese, I sprinkle it on top right before serving.
When I have time, I let the salad chill for about 10 minutes in the refrigerator. It makes it extra refreshing.
Servings and timing
This recipe makes about 4 servings. It takes approximately 15 minutes to prepare from start to finish, making it ideal for quick lunches or easy sides.
Variations
I enjoy experimenting with this salad depending on what’s in my kitchen. Sometimes I add diced bell peppers for a pop of color or olives for a Mediterranean touch. Adding avocado makes it creamier and more filling, while a sprinkle of toasted pine nuts or sunflower seeds gives it a nice crunch.
Storage/Reheating
I usually store leftovers in an airtight container in the refrigerator for up to 2 days. Since this salad is best served cold, there’s no need to reheat it. If it sits for a while, I give it a quick toss before serving to redistribute the dressing.
FAQs
How far in advance can I make this salad?
I can prepare it up to a few hours ahead. I just keep it covered in the refrigerator and add the dressing right before serving to keep it fresh and crisp.
Can I add protein to make it a full meal?
Absolutely! I like to add grilled chicken, shrimp, or even chickpeas for extra protein.
Is this salad suitable for vegans?
Yes, it is! I simply omit the feta cheese or use a plant-based alternative.
What’s the best type of tomato for this recipe?
I prefer heirloom or vine-ripened tomatoes for their juicy sweetness, but any ripe tomato will work beautifully.
Can I use dried basil instead of fresh?
Fresh basil gives the best flavor, but if I don’t have it, I use about 1 teaspoon of dried basil instead.
Conclusion
I love how easy and versatile this Zesty Tomato and Garlic Medley Salad is. With its bold, fresh flavors and quick preparation, it has become one of my go-to dishes for any occasion. Whether I’m hosting a summer gathering or just craving something light, this salad always adds a bright, delicious touch to my table.
Zesty Tomato and Garlic Medley Salad is a fresh, flavorful dish made with juicy tomatoes, crisp cucumber, red onion, garlic, and basil. Tossed in olive oil and balsamic vinegar, it’s a refreshing side or light lunch perfect for warm days.
Total Time:15 minutes
Yield:4 servings
Ingredients
4 ripe tomatoes (heirloom or vine-ripened), diced
1/2 red onion, thinly sliced
2 cloves garlic, minced
1 cucumber, diced
1/4 cup fresh basil leaves, chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Instructions
Wash and prepare the vegetables: dice tomatoes and cucumber, and thinly slice red onion.
Add garlic and basil to the bowl of vegetables.
Drizzle with olive oil and balsamic vinegar.
Season with salt and pepper to taste.
Toss gently to combine. Top with feta if using.
Chill for 10 minutes before serving for best flavor.
Notes
Use cherry or roasted tomatoes for variation.
Swap feta with avocado for a dairy-free option.
Use red wine vinegar or lemon juice instead of balsamic.
Add olives, bell peppers, or toasted seeds for extra texture and flavor.
Great with added protein like grilled chicken, shrimp, or chickpeas.
