Cucumber Tomato Salad
A refreshing Cucumber Tomato Salad with crisp vegetables and herbs, perfect for a light meal or side dish.
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, or 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
Instructions
- Place 1 chopped large English cucumber and 1 quartered and 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 4 chopped medium tomatoes, 3 tablespoons finely chopped fresh herb leaves, 2 tablespoons red wine vinegar, 1 tablespoon extra-virgin olive oil, and ½ teaspoon granulated sugar if desired. Toss to combine. Taste and season with more kosher salt and black pepper as needed.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 350mgPotassium: 370mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 25mgCalcium: 40mgIron: 0.5mg
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