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–+ servings

tomato cucumber salad

A refreshing and light salad made with ripe tomatoes and crisp cucumbers, perfect for summer meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups cherry tomatoes halved
  • 1 large cucumber diced
  • 1 cup red onion thinly sliced
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey optional
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
Herbs
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh basil chopped

Method
 

Prepare the vegetables
  1. In a mixing bowl, combine the halved cherry tomatoes, diced cucumber, and sliced red onion.
Make the dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, honey (if using), salt, and black pepper until well combined.
Combine and serve
  1. Pour the dressing over the salad and toss gently to combine. Sprinkle with chopped parsley and basil before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 150mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

This salad is best served fresh but can be refrigerated for a few hours before serving. Adjust the seasoning to taste.

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