Amazing Cucumber Basil Salad


I created this salad because I had lots of fresh veggies and herbs from my garden that needed using up. It is so good, and because it makes its own dressing, it's very healthy as well. The flavor is best when left in the fridge overnight.

Prep Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 15 mins
12 servings


  • 2 cups fresh baby spinach

  • 2 tablespoons chopped fresh basil

  • 1 pound campari tomatoes, seeded and minced

  • 2 large seedless cucumbers, peeled and minced

  • 1 large red onion, minced

  • 3 cloves garlic, minced

  • 1 teaspoon salt, or to taste

  • 1 teaspoon cracked black pepper, or to taste


  1. Run spinach and basil through a food processor until finely chopped.

  2. Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

Cook's Note:

The liquid from this salad can be strained off, mixed with a bit of balsamic vinegar and olive oil, and used a a delicious dressing for a green salad.

Nutrition Facts (per serving)

20 Calories
0g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 20
% Daily Value *
Total Fat 0g 0%
Sodium 201mg 9%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 1g
Vitamin C 9mg 44%
Calcium 21mg 2%
Iron 0mg 2%
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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