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–+ servings

Tomato and Cucumber Salad

A refreshing and light salad made with ripe tomatoes and crisp cucumbers, perfect for summer.
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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
  • 1/4 cup red onion finely chopped
Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey optional
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground
Herbs
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped

Method
 

Prepare the vegetables
  1. In a mixing bowl, combine the halved cherry tomatoes, diced cucumber, and chopped 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.
Combine and serve
  1. Pour the dressing over the salad and toss gently to combine. Add the chopped parsley and basil, and toss again.
  2. Serve immediately or chill in the refrigerator for 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days.

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