DTDinner Table

Cucumber Tomato Salad

personal recipe · Prep 15 minutes · Cook 0 minutes (no-cook)

Per serving: 70 cal · 1 g protein · 6 g carbs · 5 g fat

servings
  • 2 medium cucumbers - sliced or diced (about 3 cups)
  • 2 cups cherry tomatoes - halved
  • ¼ cup red onion - thinly sliced
  • 2 tbsp olive oil (≈27 g)
  • 1½ tbsp red wine vinegar (≈22 mL) - or apple cider vinegar
  • ½ tsp salt (≈3 g)
  • ¼ tsp black pepper
  • ¼ tsp sugar - optional, balances the acidity
  • 2 tbsp fresh dill or parsley - chopped, optional

Instructions

  1. Combine the cucumber, tomatoes, and red onion in a large bowl.
  2. Whisk together the olive oil, vinegar, salt, pepper, and sugar (if using) in a small bowl.
  3. Pour the dressing over the vegetables and toss to coat.
  4. Sprinkle with fresh herbs if using. Let sit at least 10 minutes before serving so the flavors meld.
  5. Serve chilled or at room temperature.

Notes