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5
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2
votes
Easy Garden-Fresh Cucumber and Tomato Salad
Chopped cucumbers, sliced red onion, and cherry tomatoes are tossed in a house-made light vinaigrette.
Prep Time
15
minutes
mins
Chill time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Salad
Cuisine:
American
Keyword:
cucumber, salads, tomato
Servings:
8
people
Calories:
80
cal
Author:
Amy Desrosiers
Cost:
$5
Equipment
Measuring Cups & spoons
cutting board & knife
large mixing bowl
Whisk
small bowl
refrigerator
Ingredients
2
medium
cucumbers
diced
2
cups
cherry tomatoes
halved
1
medium
red onion
sliced thinly
¼
cup
red wine vinegar
¼
cup
extra virgin olive oil
1
teaspoon
Italian seasoning
¼
teaspoon
dried parsley
salt & pepper
to taste
Instructions
Start by slicing the cucumbers in half. If your cucumber is seedy, use an ice cream scoop to remove the excess seeds.
Then, chop the cucumbers into small, pieces. Add the cucumbers to a large bowl along with the halved tomatoes and thinly sliced onions.
Add extra virgin olive oil, vinegar, and spices to a small bowl and whisk.
Add the dressing to the veggies and stir.
Season the salad with salt and pepper to taste, and then refrigerate it for at least an hour to allow the flavors to meld together.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving:
1
serving
|
Calories:
80
cal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
6
mg
|
Potassium:
176
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
223
IU
|
Vitamin C:
11
mg
|
Calcium:
19
mg
|
Iron:
1
mg