Tomato and Cucumber Salad Recipe
At the height of summer, when tomato season is at full throttle, make this easy summer salad. There’s no fussy preparation or expensive ingredients to sort out. Instead, you get a tasty and colorful salad bursting with flavor. Plus, it takes less than 10 minutes from the kitchen to the table.
Servings: 4 servings
Calories: 154kcal
Equipment
- medium mixing bowl
Ingredients
- 6 medium tomatoes (preferably Roma or Plum)
- 2 medium cucumbers
- ½ medium red onion (diced)
- ½ cup chopped flat-leaf parsley
- 3 tablespoons extra virgin olive oil
- 1 lemon juiced
- fine sea salt as needed
Instructions
- Core the tomatoes, discarding the seeds. Then chop the tomatoes into ¼- to ½-inch pieces. Add them to the mixing bowl.
- Peel the cucumbers if the skin is bitter, and then cut them lengthwise. Scoop out the seeds and discard them, then chop the cucumbers into ¼- to ½-inch pieces. Dump the cucumbers into the mixing bowl.
- Add the onion and parsley to the bowl, and then drizzle with olive oil and lemon juice. Gently stir the ingredients together until everything is well-distributed. Season with salt as needed, and serve.
Nutrition
Calories: 154kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 17mg | Potassium: 673mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2247IU | Vitamin C: 54mg | Calcium: 53mg | Iron: 1mg
