Cucumber Tomato Salad
Imagine a bowl of crisp cucumbers and ripe tomatoes. Add some fragrant herbs and a tangy dressing. It's a fresh vegetable celebration in just 5 minutes. This salad is not only tasty but also nutritious. With only 67 calories per serving, it's a guilt-free treat that keeps you light and energized.
Ingredients
- English Cucumber – 1 sliced and halved
- Cherry Tomatoes – 1 pint quartered
- Red Onion – ½ cup thinly sliced (optional)
- Olive Oil – 2 tablespoons for dressing
- Red Wine Vinegar – 2 tablespoons for dressing
- Fresh Dill – 1 tablespoon chopped
- Fresh Parsley – 1 tablespoon chopped
- Sea Salt – 1 teaspoon
- Black Pepper – ¼ teaspoon
Instructions
- Wash and chop 3 cups of tomatoes and 2 cups of cucumbers into bite-sized pieces.
- Thinly slice half a medium red onion.
- In a large bowl, combine the vegetables with fresh dill and parsley.
- In a separate bowl, whisk together extra virgin olive oil, red wine vinegar, sea salt, and black pepper.
- Pour the dressing over the vegetables and toss gently.
- Let it sit for about 20 minutes before serving for enhanced flavor.
- Serve chilled and enjoy!
Notes
- Cucumber tomato salad can stay fresh for 2-3 days in the fridge if stored in an airtight container.
- For best taste, consume within 24 hours to keep cucumbers crisp.
- You can prepare the dressing and onions up to 24 hours in advance.
- Adding a spoonful of Greek yogurt or mayo can make the salad creamy.
- English cucumbers work best due to their thin skin and crispness, but peeled regular cucumbers also work.
- To avoid excess water, lightly salt cucumbers and let them sit for 30 minutes before mixing with other ingredients.