Tomato Basil Salad - KNEP - Kentucky Nutrition Education Program


Tomato Basil Salad

Servings:Makes 4 servingsServing Size:1 cup
Fresh Basil


  • 1/4 cup fresh basil leaves
  • 1 pint cherry, grape or other salad tomatoes, halved (2 cups)
  • 1 large cucumber, chopped (2 cups)
  • 3 green onions, chopped (1/2 cup)
  • 1 small yellow bell pepper, seeded and diced
  • 3 tablespoons crumbled, fat free feta cheese
  • 3 tablespoons olive oil
  • 3 tablespoons white balsamic or white vinegar
  • Salt and freshly ground pepper


  • Roll basil leaves lengthwise and cut across into 1/4 inch strips.
  • Combine basil, tomatoes, cucumber, green onions, bell pepper and cheese in large bowl.
  • Whisk olive oil with vinegar. Drizzle over salad ingredients and lightly toss to cover.
  • Season with salt and pepper to taste.
Source: Plate it up! Kentucky Proud Project.
• Cantwell, M., and M. Reid. 2001. "Herbs (Fresh Culinary): Recommendations for Maintaining Postharvest Quality." UC Davis Postharvest Technology.
• Plate it Up KY Proud. Retrieved February 15, 2017 at
• eXtension Search. Retrieved February 15, 2017 at
• University of Florida IFAS Extension. Retrieved February 15, 2017 at

150 calories; 10g fat; 1.5g saturated fat; 0mg cholesterol; 200mg sodium; 11g carbohydrate; 2g fiber; 5g sugars; 3g protein.