Cucumber Tomato Salad
A refreshing Cucumber Tomato Salad made with fresh ingredients, perfect for summer meals.
Equipment
- medium bowl
Ingredients
Vegetables
- 1 large English cucumber quartered lengthwise and cut crosswise into ½-inch pieces
- 1 small red onion quartered and thinly sliced
- 4 medium tomatoes cut into 1-inch pieces
Seasonings
- ¾ teaspoon kosher salt plus more as needed
- 3 tablespoons finely chopped fresh parsley, dill, or mint leaves
- 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
Preparation
- Place chopped cucumber and sliced onion in a medium bowl. Sprinkle with kosher salt and toss to combine. Let sit for 20 minutes.
- Pour off any liquid from the cucumber mixture. Add chopped tomatoes, finely chopped herbs, vinegar, olive oil, and sugar if desired. Toss to combine. Taste and season with more salt and black pepper as needed.
Notes
Make ahead: The salad can be made and refrigerated in an airtight container up to 1 day ahead. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg
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