Cucumber Tomato Salad
A refreshing Cucumber Tomato Salad with fresh ingredients and a light dressing, perfect for any meal.
Equipment
- Medium Bowl
Ingredients
- 1 large English cucumber quartered lengthwise and cut crosswise into ½-inch pieces (about 2 ¼ cups)
- 1 small red onion quartered and thinly sliced (about ½ cup)
- ¾ teaspoon kosher salt plus more as needed
- 4 medium tomatoes cut into 1-inch pieces (about 1 ½ pounds, about 3 cups)
- 3 tablespoons fresh parsley, dill, or mint leaves finely chopped
- 2 tablespoons red wine or white wine vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon granulated sugar optional
- freshly ground black pepper to taste
Instructions
- Place the chopped large English cucumber and quartered thinly sliced small red onion in a medium bowl. Sprinkle with ¾ teaspoon kosher salt and toss to combine. Let sit for 20 minutes.
- Pour off any liquid from the cucumber mixture. Add the chopped medium tomatoes, finely chopped fresh herbs, red wine vinegar, extra-virgin olive oil, and granulated sugar if desired. Toss to combine. Taste and season with more kosher salt and black pepper as needed.
Notes
Adjust seasoning according to taste and enjoy chilled.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 240mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 25mgIron: 1mg
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