Summer is the time when I am looking for great recipes to add to my go-to list. My new found Tomatoes, Onion & Cucumber Salad has been on my rotating list for side-dishes for a few months now, and it’s delicious every time I make it.
It tastes great with everything from grilled fish to chicken. You can also add pasta to this and make a great tasting pasta salad for your next picnic or get-together at home.
The salad is best served at room temperature but tastes excellent otherwise as well. I have made the recipe as is but I have also used red onions and cherry tomatoes because that is what I had on hand that day. However, I reduced the amount of red onion because it is bit overpowering for me. You can choose to edit this recipe to match your liking, and I am sure it will taste great.
Here is the recipe in detail for your reference.
- 3 Tablespoons rice vinegar
- 1 Tablespoon canola oil
- 1 tsp honey
- 1/2 tsp salt
- 1/2 tsp ground pepper, or more to taste
- 2 medium cucumber
- 4 medium tomatoes , cut into 1/2- inch wedges
- 1 Vidalia onion, or other sweet onion, halved and very thinly sliced
- 2 Tablespoons coarsely chopped parsley, chives and/or tarragon
- Whisk vinegar, oil, honey, salt and pepper in a larger shallow bowl.
- Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes, and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
Neha is a Special Programs Assistant for NC EFNEP
- Per serving: 66 calories; 3 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 36 mcg folate; 0 mg cholesterol; 7 g sugars; 1 g added sugars; 838 IU vitamin A; 18 mg vitamin C; 31 mg calcium; 1 mg iron; 204 mg sodium; 361 mg potassium
- Nutrition Bonus: Vitamin C (30% daily value)