Cucumber and Tomato Salad
This recipe works best with ripe, in-season tomatoes and crisp cucumbers. For the best flavor, try to use extra virgin olive oil and fresh herbs.
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Resting time (optional) 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine Mediterranean
Servings 4 people
Calories 150 kcal
- 2 large cucumbers chopped
- 4 medium tomatoes chopped
- 1/2 red onion thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Optional
- - 1/2 cup crumbled feta cheese
- - 1/4 cup pitted Kalamata olives
- - 1/4 cup chopped fresh parsley
- - 1 clove garlic minced
Wash and chop the cucumbers and tomatoes into bite-sized pieces. Place them in a large bowl.
Thinly slice the red onion and add it to the bowl with the cucumbers and tomatoes.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
Pour the dressing over the vegetables and toss gently to combine.
If using any optional ingredients, add them now and mix gently.
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Nutrition Facts (Per Serving - without optional additions):
| Nutrient |
Amount (per serving) |
| Calories |
150 |
| Total Fat |
14g |
| Saturated Fat |
2g |
| Cholesterol |
0mg |
| Sodium |
10mg |
| Total Carbohydrates |
7g |
| Dietary Fiber |
2g |
| Sugars |
4g |
| Protein |
1g |
| Vitamin A |
15% DV |
| Vitamin C |
25% DV |
| Calcium |
4% DV |
| Iron |
4% DV |
Nutrition Facts (Per Serving - with all optional additions):
| Nutrient |
Amount (per serving) |
| Calories |
230 |
| Total Fat |
19g |
| Saturated Fat |
5g |
| Cholesterol |
15mg |
| Sodium |
360mg |
| Total Carbohydrates |
9g |
| Dietary Fiber |
3g |
| Sugars |
4g |
| Protein |
4g |
| Vitamin A |
20% DV |
| Vitamin C |
30% DV |
| Calcium |
10% DV |
| Iron |
6% DV |
[/su_table] Keyword cucumber, salad, side dish, tomato
