Cucumber Tomato Salad
Cucumber tomato salad is fresh like summer. Full of cucumbers, red onions, tri-colored tomatoes, and herbs in an oil-free dressing. Perfect for a barbeque or picnic, this side dish or entree salad tastes fresh from the garden. Add grilled tofu for extra protein.
Servings: 6 servings
Calories: 33kcal
Ingredients
Cucumber Tomato Salad
- 6 Persian cucumbers
- 1- pint tri-colored grape or cherry tomatoes cut in half
- ½ red onion cut into slivers
- 2 Tablespoons parsley chopped
- 2 Tablespoons dill chopped
- 2 Tablespoons mint chopped
- 2 Tablespoons basil chopped
Dressing
- 3 Tablespoons Red Wine Vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
Instructions
- Combine the vegetables and herbs in a bowl.
- Whisk the dressing ingredients together.
- Pour the dressing over the salad ingredients.
- Toss, cover, and refrigerate for at least 30 minutes.
- Add salt and pepper to taste.
- Stir again before serving.
Notes
Which is better for a tomato-cucumber salad; red wine vinegar or apple cider vinegar?
- Personally, I prefer red wine vinegar because it is more acidic than apple cider vinegar and enhances the flavors of the red onions and fresh herbs.
- I used a combination of dill, parsley, mint, and basil, which makes this tomato cucumber salad unique. With that being said, a combination of fresh herbs works well with this salad recipe.
Nutrition
Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 309mg | Fiber: 2g | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg