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Grape Tomato Basil Garlic Salad (with Radish & Cucumber)

Miranda | The Herby Eater
A bright, juicy, herb-loaded tomato salad with crisp cucumber and peppery radish. Tossed in a garlicky lemon vinaigrette with a hint of sweetness and optional creamy elements to round it out. This is peak warm-weather eating.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Mediterranean-Inspired
Servings 4 servings

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Small bowl or jar (for dressing)
  • Spoon or whisk

Ingredients
  

Salad Base:

  • 2 cups grape tomatoes halved (majority base)
  • 1 cup cucumber sliced into thin half moons
  • 3 radishes thinly sliced
  • ½ cup fresh basil torn
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh chives or green onion finely sliced (optional but recommended)

Garlic Lemon Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove very finely grated or minced
  • 1 teaspoon maple syrup or honey
  • ½ teaspoon Dijon mustard optional, for emulsifying
  • ½ teaspoon salt plus more to taste
  • Fresh cracked black pepper

Optional Add-Ins:

  • ¼ cup crumbled feta or vegan feta
  • 2 tablespoons toasted pine nuts or chopped pistachios
  • 2 tablespoons nutritional yeast for a savory, cheesy vibe
  • 1 tablespoon red wine vinegar for extra tang
  • Thinly sliced shallot ¼ small

Instructions
 

  • Halve the grape tomatoes, slice the cucumber into thin half moons, and thinly slice the radishes. Add everything to a large mixing bowl.
  • Tear the basil and chop the parsley and chives. Add to the bowl with the vegetables.
  • In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, maple syrup, Dijon (if using), salt, and black pepper until well combined.
  • Pour the dressing over the salad and gently toss until everything is evenly coated.
  • Add any optional ingredients like feta, nuts, or nutritional yeast. Toss lightly again.
  • Let the salad sit for 5–10 minutes before serving to allow the tomatoes to release their juices and create a natural sauce.
  • Add more salt, lemon, or olive oil as needed before serving.

Notes

Letting it sit is key. The tomatoes + salt + acid = built-in dressing magic.
If making ahead, add herbs right before serving to keep them fresh.
This gets better as it sits (up to a few hours), but best eaten same day.
Serve with crusty bread, over grains, or alongside anything grilled.
Keyword Dairy-Free, Herby, No Cook, Plant Based, Salad, Side Dish, Vegan, Vegetarian