Cucumber Tomato Salad
Easy, light, and refreshing, this cucumber tomato salad is a wonderful complement to any summer meal. Bonus: it comes together in mere minutes!
Ingredients
For the salad
- 1 large English cucumber, sliced or 2 field cucumbers, peeled, seeded, and sliced into half moon shapes
- 2 lbs. tomatoes, cut into large chunks
- ½ cup red onion, thinly sliced or chopped
- ¼ cup chopped fresh parsley and chive
For the vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tsp. Dijon mustard
- 1 tsp. Italian seasoning
- 1 tbsp. minced shallots
- 1 garlic clove, minced
- salt and pepper, to taste
Instructions
- Add the tomatoes, cucumbers, red onion, and herbs to a bowl. Set aside.
- In a jar with a tight fitting lid, add the vinaigrette ingredients. Secure the lid and shake till well blended. No lid? No problem. Just whisk the ingredients together.
- Pour about half of the vinaigrette over the vegetables and herbs and toss gently to coat. Add more of the remaining vinaigrette, salt, and pepper, as desired.
- Refrigerate for a couple of hours, then serve.
Notes
- For an even simpler vinaigrette, stick to just oil and vinegar seasoned with salt and pepper.
- If you like a really tangy vinaigrette, try red wine vinegar in place of the white balsamic.
Nutrition Facts
Cucumber Tomato Salad
Amount per Serving
Calories
136
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
32
mg
1
%
Potassium
500
mg
14
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
1538
IU
31
%
Vitamin C
27
mg
33
%
Calcium
49
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.