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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 8mg
