Cucumber Tomato Salad
Cucumber tomato salad is one of the most popular summer salads, and with good reason. It's light, refreshing, and the perfect side dish for any meal.
Servings: 6 servings
Calories: 20kcal
Ingredients
- 3 cups cucumbers sliced
- 1 cup cherry tomatoes sliced
- 1/3 cup purple onion diced
- 1/3 cup apple cider vinegar
- 1/3 cup water
- 2 tablespoons sweetener I use sucanat
- 2 tablespoons fresh dill dry dill works well too
- ¼ teaspoon salt
- 1 pinch Pepper
Instructions
- Peel and slice cucumbers, tomatoes, and onion and place in a large bowl.
- Add vinegar, water, sweetener, dill, salt, and pepper.
- Stir thoroughly to combine all ingredients well.
- Serve immediately or allow to marinate for a few hours or overnight.
Video
Notes
Tips for making this healthy summer salad
- Thinly slicing the cucumber makes for a better dish, in my opinion.
- Sometimes I leave strips of cucumber peel on to make it more colorful.
- If you like your salad sweeter, simply add an extra tablespoon of sweetener.
- Purple onion makes this an even more beautifully colored dish when taking it to a party.
- For even more flavor, make a day ahead of time to allow it to marinate.
- Cucumber tomato salad can be stored in the refrigerator for up to 2-3 days. To keep it fresh, store the salad in an airtight container and add dressing just before serving to prevent the vegetables from becoming soggy.
Nutrition
Serving: 1g | Calories: 20kcal | Carbohydrates: 4.2g | Protein: 0.7g | Fat: 0.1g | Sodium: 100mg | Fiber: 1g | Sugar: 2g