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Cucumber Pickle Salad with Cherry Tomatoes and Basil, refrigerator pickle cucumber salad dinner side dish
Brittany Stage

Cucumber Pickle Salad with Cherry Tomatoes and Basil

Sliced cucumbers and halved cherry tomatoes sit in a light white balsamic and red wine vinegar brine overnight, picking up bright acidity and a gentle herby sweetness. Fresh basil goes in right at serving time so every bowl looks as good as it tastes.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs Persian or English cucumbers sliced into coins about 1/4 inch thick
  • 1 pint cherry tomatoes halved, any color works
  • 1 tsp kosher salt divided
  • 3 tbsp white balsamic vinegar see notes on substitutions
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil extra virgin
  • 1 tsp granulated sugar
  • 1/4 tsp black pepper freshly ground
  • 1 small shallot thinly sliced, about 2 tablespoons
  • 1/3 cup fresh basil leaves loosely packed, torn or left whole if small, add at serving only

Equipment

  • sharp chef knife or mandoline
  • medium mixing bowl
  • small bowl or jar for brine
  • airtight container or quart jar

Method
 

  1. Slice the cucumbers into coins about 1/4 inch thick. Place them in a medium bowl and sprinkle with 1/2 teaspoon of the kosher salt. Toss and let them sit for 10 minutes while you prep the tomatoes. This draws out some moisture so the brine does not get too watery.
  2. Halve the cherry tomatoes and place them in the airtight container or jar you plan to store the salad in. Sprinkle the tomatoes with the remaining 1/2 teaspoon of salt and let them sit while the cucumbers finish draining. The salt helps the tomatoes begin releasing their juice, which adds great flavor to the brine.
  3. Make the brine. In a small bowl or jar, whisk together the white balsamic vinegar, red wine vinegar, olive oil, sugar, and black pepper until the sugar dissolves completely. Taste it. It should be pleasantly tangy with a mild sweetness in the background. Adjust with a pinch more sugar if your tomatoes are quite tart.
  4. Drain the cucumbers. Press them gently with a paper towel or clean hand to squeeze out extra liquid, then add them to the container with the tomatoes. Add the sliced shallot. Pour the brine over everything and stir gently to coat.
  5. Seal the container and refrigerate for at least 1 hour. If you have time, 3 to 4 hours or overnight gives you a noticeably more flavorful salad. The tomatoes will soften around the edges and their juice will turn the brine into something really special by day two.
  6. When ready to serve, give the salad a gentle stir. Tear the fresh basil leaves and stir them in right now, not before. Basil turns dark and limp in acid quickly, so adding it at the last minute keeps the color and fragrance bright. Taste one more time and add a small pinch of salt if needed. Serve cold.

Notes

White balsamic vinegar is sold at most grocery stores near the regular balsamic. It keeps the brine a light golden color and adds a mild sweetness without overpowering the cucumbers or tomatoes. If you use regular dark balsamic, cut the amount to about 1 1/2 tablespoons and expect a sweeter, darker result.