Cucumber Tomato Salad
A refreshing Cucumber Tomato Salad featuring fresh ingredients and a light dressing.
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
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons red wine or white wine vinegar
- ½ teaspoon granulated sugar optional
- Freshly ground black pepper
Herbs
- 3 tablespoons finely chopped fresh parsley, dill, or mint leaves
Instructions
Preparation
- Place chopped cucumber and sliced red 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, chopped herbs, red wine vinegar, olive oil, and granulated sugar if desired. Toss to combine. Taste and season with more salt and black pepper as needed.
Notes
The salad can be made and refrigerated in an airtight container up to 1 day ahead. Leftovers can be refrigerated for up to 3 days.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg
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