Cucumber and Tomato Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium-size cucumbers
- 3ripe tomatoes, Ā¾ pound
- Ā½cup chopped red onion
- 2tablespoons chopped fresh dill
- 2tablespoons red-wine vinegar
- 4tablespoons olive oil
- Ā½teaspoon 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 Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās 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 Ā½-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.
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.
Easy and delicious. One can never go wrong with a Pierre Franey recipe.
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