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  • Laura

Tomato basil summer salad

We are having a crazy heat wave here in Toronto so I'm on quite the cold food kick. As much as I love a good lettuce based salad, I was really in need of something new to switch things up. This tomato basil salad was the perfect thing, the tomato and cucumber make it super refreshing and the basil/goat cheese combination is so flavourful.

This recipe is also my go to salad whenever I go to a bbq or get together in the summer. It's super easy to make, always a crowd pleaser and the ingredients aren't delicate so they travel well. The only problem, I never know what to call it when people ask. It's kind of an italian take on a greek salad, but that usually gets me more confused looks so I stick with tomato basil salad. Although sometimes I feel that name is underselling this salad because it's so much more. Honestly, if anyone has any recommendations, please let me know!

This is a great recipe to prepare ahead for the week and eat for lunch. I love adding some cold grilled chicken on top or enjoying on the side. If you are making this ahead of time, I recommend keeping the dressing, cheese and diced tomato/cucumber separate and just quickly assembling when you're ready to eat.


  • 2 pints cherry tomatoes

  • 2 cucumbers

  • 120g goats cheese (I would estimate this is around 1/3 cup)

  • 2 tbsp olive oil

  • 2 tbsp white wine vinegar

  • 1/2 tsp salt (I usually add a bit more at the end to taste)

  • 1/4 tsp pepper

  • 2 tbsp fresh basil chopped (I really don't measure this, honestly more is always better)


  • Half the cherry tomatoes and dice cucumber and add to a large bowl

  • Mix the seasoning, olive oil and vinegar to make a dressing

  • Add dressing to the tomatoes and cucumbers and toss to coat, be gentle so you don't squish the tomatoes

  • Crumble the goats cheese on top at the end and give a very very light toss, if you add the cheese too early it will just squish everywhere and you won't have nice crumbles

  • Season to taste will extra salt and pepper at the end

Macros: 1 serving (recipe makes 4), 8p/11c/15f (3.5g fibre)

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