Updated: Aug 20, 2021
If you're craving something fresh, flavorful and simple from the garden to satisfy you on a hot summer day, this colorful salad is a delightful treat on any summer plate.
1 pint grape tomatoes – sliced in half or Roma tomatoes
1 English cucumber – sliced
1/2 medium red onion – thinly sliced
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Italian seasoning
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
Add the basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
For variations in flavor add any of the following: red pepper flakes, nutritional yeast (in place of parmesan), 2-3 sun dried tomatoes, jalapeño, or a few drops of honey to cut any sharpness in flavor
Place tomatoes, cucumbers and onions in a large bowl, set aside.
In a mixing cup or small bowl, add olive oil, balsamic vinegar, lemon juice, sugar, Italian seasoning, garlic, salt and pepper. Using a whisk, blend until well mixed. Pour dressing over tomatoes, cucumbers and onions. Toss salad.
Can be served immediately or stored in the fridge, covered for up to 2 days.
***If making the salad ahead of serving, use half of dressing to toss salad and reserve half to add in later.
Preparation time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Total servings: 4 servings