Summer salad with balsamic dressing

    30 min

    This salad has the perfect combination of flavours and textures. Courgette, cucumber, red onion, tomatoes and black olives are tossed in a zesty balsamic vinaigrette. It's the perfect salad with any barbecue.

    51 people made this

    Serves: 6 

    • 2 large cucumbers, diced
    • 1 courgette, diced
    • 1/2 red onion, thinly sliced
    • 3 large tomatoes, diced
    • 140g chopped black olives
    • 2 tablespoons chopped fresh basil
    • 2 teaspoons fresh thyme leaves
    • 3 tablespoons red wine vinegar
    • 1 tablespoon balsamic vinegar
    • 1 1/2 teaspoons grated lemon zest
    • 1/2 lemon, juiced
    • 1 1/4 teaspoons sea salt or to taste
    • 1/2 teaspoon caster sugar
    • 1/4 teaspoon freshly ground black pepper
    • 125ml extra-virgin olive oil

    Prep:30min  ›  Ready in:30min 

    1. In a large salad bowl, mix together the cucumbers, courgette, red onion, tomatoes, black olives, basil and thyme.
    2. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, sea salt, sugar and white pepper until thoroughly combined.
    3. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad and serve.

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    Reviews in English (45)


    Very nice summery salad. I only add a bit of mixed quinoa and it was great.  -  16 Sep 2016


    Delicious fresh salad. Followed the recipe for the dressing but changed the salad ingredient amounts according to what we had in - used half cucumber, 2 courgettes that we sliced and chargrilled first for flavour. We also used Greek olives in a garlic dressing but you could a some crushed garlic to the dressing if, like us, you are a garlic lover! The fresh herbs are essential.  -  07 Jun 2016


    I'm happy to be the first reviewer of this seriously good salad and hopefully get the recipe off to a flying start! I found as I was going to describe this, as "light and fresh," that the submitter had already described it perfectly himself. This was exactly what I had in mind when I was searching for a tomato-cucumber salad this morning and I found this one particularly appealing in that it called for three different acids - the balsamic vinegar, the lighter red wine vinegar and lemon juice. Loved it, especially with the lemon juice and zest, as I don't generally like the heavy, sweet taste of balsamic vinegar. Classic, Mediterranean ingredients and flavors, easily mixed in proportions to suit your own tastes - in my case that would mean a little more olive oil and no sugar. I seeded the tomatoes before chopping so as not to have their excess liquid in the salad. The salad, now hours after I put it together, is already even better since the flavors have had a chance to marry. Since fresh basil has a tendency to turn black, I will add that just before serving. Any leftovers (if there are any!) I plan to mix with some ceci beans (garbanzo beans) for a healthy, light lunch. Beautiful salad, full of flavor and pleasantly so!  -  27 Aug 2010  (Review from Allrecipes US | Canada)