When I make this tomato cucumber salad and serve it as an appetizer before the rest of dinner is ready, the bowl is always empty before the meal actually gets started. If this happens to you too, double the recipe next time! This salad can be prepared a day ahead and enjoyed as a no-cook easy vegetable side dish. It also goes nicely on a simple bed of arugula or mixed greens or tossed into a cooked ancient grain like quinoa or farro.
Fresh Tomato Cucumber Salad
Print recipe- 4 Servings
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Calories: 50
Nutrition
Serving Size
1 serving (210g)
Servings
4
Calories
50
Carbohydrates
8g
Total Fat
3.5g
Protein
< 1g
Sodium
150mg
Fiber
3g
Ingredients
- 1 box cherry or plum tomatoes, quartered (10 oz)
- 5 Persian cucumbers, chopped
- Juice of 1 lemon
- ¼ tsp salt
- ⅛ tbsp ground black pepper
Directions
-
Step 1
Slice and chop tomatoes and cumbers and mix together in a large bowl.
-
Step 2
Add lemon and olive oil to salad, Season with salt and pepper.
-
Step 3
Other veggies like radish, bell pepper and onion pair well with this simple salad.
