Cucumber and Tomato Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium-size cucumbers
- 3ripe tomatoes, ¾ pound
- ½cup chopped red onion
- 2tablespoons chopped fresh dill
- 2tablespoons red-wine vinegar
- 4tablespoons olive oil
- ½teaspoon ground cumin
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
109 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 383 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the cucumbers and split them in half. Scoop out the seeds with a spoon. Slice the cucumbers crosswise. There should be about 3 cups.
- Step 2
Core the tomatoes and cut them into ½-inch cubes. There should be about 3 cups.
- Step 3
Put the onion, dill, vinegar, oil, cumin, salt and pepper in a bowl. Beat briskly with a wire whisk. Add the cucumbers and tomatoes. Toss well and serve.
Private Notes
Comments
I added Kalamata olives. I especially love the cumin. This will be a summer staple. Super easy and tasty!
I made this alongside Trader Joe's flat bread, gyro meat, and tzaziki, and it was a great fresh side to an otherwise quick and dirty meal. Love it! Will definitely make again. The cumin really adds something wonderful.
Tomatoes and cucumbers are one of the best veg. combinations. In summer when I have both from our garden we practically live on tom and cuke sandwiches.
Left out dill since there was none - and it was still pretty darned great. I used org heirloom cherry tomatoes - larger ones cut in quarters
Simple and delicious.