Kristina is a parent of two, writer, remote worker, and volunteer. In her spare time, she enjoys nature, trying new things, and lots of DIY.
A Flavorful and Fresh Salad
Balsamic cucumber tomato salad is perfect in the summer, especially when all of the ingredients are in season.
Luckily, this summer was great for my cucumber plant, so I wanted to put all those crunchy little gherkins to good use. This recipe was actually inspired because of all the extra cucumbers that were still on my counter, even after preserving and donating a bunch! I had enough refrigerator pickles and vinegar cucumber salad to last me a while, so I came up with an easy side salad instead.
This is a very simple salad to put together. The prep work is very minimal. Just dice the vegetables and then toss with a balsamic dressing. The cucumbers and red onion give the salad a bit of a crunch, and the basil boosts it with an extra level of flavor.
Similar flavor to a caprese salad, only plant-based. In this recipe, the white beans take the place of the mozzarella cheese.
Plant-Based Caprese Salad
The balsamic dressing, garlic, tomatoes, and basil give this salad a flavor similar to a caprese salad. I always crave caprese salad in the summertime, so this is a nice alternative if you don't have mozzarella cheese on hand! The white beans also make the salad more hearty and filling, and a well-rounded side dish or light lunch. It's also a bright and cheerful salad, because of the colorful, fresh ingredients!
This salad pairs well with fish, veggie burgers, or chicken for an easy (and healthy!) summer meal. You can easily modify this recipe if needed. It's easy to double or triple the amount. And, if you like more of a certain ingredient, go ahead and add it! You can play around with the amounts and flavors. If you're like me, you'll crush up more garlic. You can never go wrong with too much garlic!
Read More From Delishably
|Prep time||Ready in||Yields|
4 servings (approx. 3/4 cup per serving)
- 4-6 small cucumbers, diced
- 1 pint cherry tomatoes, diced
- 1/2 cup red onion, diced
- 1 (16-ounce) can white beans (great northern or cannellini), rinsed and drained
- 1 handful fresh basil, cut into small strips
- 2-3 cloves garlic, crushed
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1/4 cup Parmesan
- Wash and dice the cucumbers. I used small cucumbers, because they are more crisp than the large ones. You can peel the cucumbers if you prefer, but I leave the peel on. Add to a medium-sized bowl.
- Wash and dice the red onion. You can add more or less onion, depending how strong you like the flavor. Add to the bowl.
- Wash and cut the cherry tomatoes into bite-sized pieces. You can use regular tomatoes, but I prefer cherry tomatoes because there is less juice. Add to the bowl.
- Open a can of white beans. Cannellini or great northern beans will work equally as well. Rinse the beans and add to the bowl.
- Wash and cut a handful of basil into thin strips. You can use more or less, depending on how strong you'd like the flavor to be. Add to the bowl.
- Peel 2-3 cloves of garlic. Crush the garlic and add to the bowl.
- In a separate small bowl, whisk together the balsamic vinegar, olive oil, sugar, salt and pepper. Stir well so that the sugar dissolves. Pour over the salad and gently stir until combined. (Note: If you want to skip this step, you can use store-bought balsamic vinaigrette for an even shorter recipe!)
- Shake a generous serving of Parmesan cheese onto the top of the salad. Stir the cheese into the salad. Enjoy!
© 2022 Kristina Bouxsein-Hearn