Cucumber Tomato Salad
Cucumber tomato salad is a great refreshing summer salad with a tangy citrus vinaigrette dressing mixed with fresh herbs.
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Servings: 5 serving
Calories: 128kcal
Equipment
Ingredients
Dressing
- 1/4 cup olive oil
- 2 tablespoon white wine vinegar
- 1 lemon, juiced only 1 lemon needed for the recipe
Salad
- 2-3 cucumbers sliced
- 1 pint cherry tomatoes halved
- 1/2 cup fresh basil, chopped
- 1 lemon, zested only 1 lemon needed for the recipe
- salt & pepper to taste
Instructions
- To start. you want to thinly slice the cucumbers. Using a cheap vegetable slicer will do the trick in no time and keep the slices super even.
- Next, in a bowl salt the cucumbers heavy and cover. Place in the refrigerator for 1 hour. At the 30 minute mark drain the water in the bowl. At 1 hour remove the bowl and rinse the salt from the cucumber. Lightly pat them dry.
- Cut up the tomatoes. If using cherry tomatoes simply cut them in half.
- Then, chop up the basil and measure out 1/2 cup.
- In a large bowl, add the cucumbers, tomatoes and basil. Now, zest the lemon over the bowl.
- Next, in a small bowl add olive oil, white wine vinegar and squeeze the lemon you just zested. Give it a blend or a good stir then add to the salad bowl.
- Mix everything well then serve.
Nutrition
Calories: 128kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 14mg | Potassium: 372mg | Fiber: 2g | Sugar: 4g | Vitamin A: 549IU | Vitamin C: 25mg | Calcium: 28mg | Iron: 1mg
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