Prepare the Salad Base: For grape or cherry tomatoes, slice tomatoes in half. For full-sized slicing tomatoes, seed and chop tomatoes into a medium- sized dice. Add to a bowl and set aside.
Peel the English cucumbers and dice. If using regular garden cucumbers, peel and seed first. Then slice and dice and add into the bowl with the tomatoes and set aside.
Cut red onion into a small dice. Add to the bowl and set aside.
Take the clean, dry basil leaves and remove the stems. Place one leaf on top of the next forming a pile. Next, roll the leaves from stem end to point end forming a tube and then slice thinly across the section creating a nice julienne of basil. [See Notes].
Prepare the dressing: In a bowl or mason jar, combine the olive oil, balsamic vinegar, lemon juice, red pepper flakes (optional), garlic powder, honey (optional), and black pepper. Whisk or cover and shake well to combine - pour lightly over salad reserving extra for tableside additions.
Toss salad gently. Top with cut or crumbled goat cheese. Serve immediately.
Basil turns brown on the edges after it is cut. If you plan to prepare the salad ahead of your meal, julienne the basil just before serving. Also, leave the dressing on the side until you are ready to serve.
Tomato Basil Cucumber Salad with Goat Cheese and Balsamic Vinaigrette
Amount Per Serving (1 half)
Calories 521Calories from Fat 369
% Daily Value*
Saturated Fat 12g60%
Vitamin A 2714IU54%
Vitamin C 37mg45%
Vitamin D 1µg7%
Vitamin E 5mg33%
Vitamin K 162µg154%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.