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Sliced Cucumbers and Tomatoes in green bowl with red onion and a wood serving spoon
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Cucumber Tomato Summer Salad

This Cucumber Tomato Salad takes all of ten minutes to prepare! It is perfect summer, healthy fare!
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings
Calories 59kcal
Author Beth Neels
Cost $3

Equipment

Ingredients

  • 3 medium, very ripe tomatoes, sliced
  • 1 large or 2 small cucumbers, sliced
  • 1/4 small red onion, thinly sliced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp chopped dill, fresh

For dressing

  • 2 tbsp cider vinegar balsamic, apple cider, white wine, red wine or champagne
  • 1/4 c Olive Oil
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Prepare vegetables. Add to bowl.
  • Mix dressing thoroughly. Add a little at a time to vegetables and toss to coat.  If you have any leftover dressing save it for your next salad.

Notes

Best if put together the day you are serving it.
Leftovers will last 2 days in refrigerator.
Do not freeze.

Nutrition

Calories: 59kcal | Carbohydrates: 2g | Fat: 5g | Sodium: 2mg | Potassium: 132mg | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 6.8mg | Calcium: 8mg | Iron: 0.2mg