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Basil Salad Recipe with Fresh Lime Dressing

A fresh no-cook basil salad with cucumber, cherry tomatoes, red onion, mozzarella, and a bright lime-basil dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 229
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups cucumber sliced into half-moons
  • 2 cups cherry tomatoes halved
  • 1/2 small red onion very thinly sliced
  • 8 ounces small fresh mozzarella balls drained
  • 1 packed cup fresh basil leaves plus extra for garnish
For the Fresh Lime Dressing
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon fresh basil finely chopped
  • 1 teaspoon honey
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

Equipment

  • 1 large serving bowl for tossing the salad
  • 1 small bowl or jar for mixing the dressing
  • 1 Knife for slicing vegetables and basil
  • 1 Cutting board for prep
  • 1 whisk or spoon for combining the dressing

Method
 

Make the dressing
  1. In a small bowl or jar, whisk together the olive oil, lime juice, lime zest, chopped basil, honey, salt, and black pepper until smooth and lightly emulsified.
Assemble the salad
  1. Add the sliced cucumber, halved cherry tomatoes, red onion, mozzarella balls, and basil leaves to a large serving bowl.
  2. Pour about three-quarters of the dressing over the salad.
  3. Gently toss until the vegetables and mozzarella are evenly coated and the basil is distributed throughout the bowl.
  4. Taste and add the remaining dressing if needed. Adjust with extra salt or a squeeze of lime to taste.
  5. Let the salad sit for 5 minutes, garnish with extra basil, and serve.

Notes

Add basil shortly before serving for the freshest flavor and color. For a milder onion taste, soak the sliced onion in cold water for 10 minutes and drain well. Store leftovers chilled and enjoy within 1 day for best texture.