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    Home » Other

    Simple Cucumber and Tomato Salad

    Published: Jul 31, 2020 · Last Modified: Apr 5, 2022

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    Cucumbers and tomatoes are a classic pairing and can be found together in many Mediterranean and Middle Eastern dishes. This salad combines fresh summer vegetables with a refreshing lemon and parsley vinaigrette. The flavors in this salad are an excellent pairing for many summer meals. I suggest serving it with my Antelope Kofta or Mediterranean Bowls.

    cucumber tomato salad ingredients

    Cucumbers and tomatoes both contain a lot of water naturally. Thus, it's important to treat them correctly to make sure your salad isn't watery. Scooping out the seeds of the cucumber before dicing helps decrease the water content and leaves you with the most flavorful part of the cucumber. I also like to put the diced tomatoes in a mesh strainer and shake them over the sink to get rid of some of the juices. The seeds will naturally settle to the bottom of the strainer as well so you can scoop the diced tomatoes out without getting a bunch of seeds. Once the cucumbers and tomatoes have been prepared properly, gently toss them in the vinaigrette. Let the salad sit in the refrigerator for at least an hour before serving to let the flavors marry. I like to store salads in Pyrex Snapware because they can be used for prep, serving, and storing leftovers.

    diced cucumbers
    diced tomatoes with herbs
    lemon vinaigrette
    cucumber tomato salad

    cucumber tomato salad in white bowl.

    Simple Cucumber and Tomato Salad

    Peak to Plate - Annie Weisz - peaktoplate.com
    This classic Mediterranean salad is the perfect complement to many summer meals. It's crisp, refreshing, delicious, and easy to make!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad, Side Dish
    Cuisine Middle Eastern
    Servings 4
    Calories 96 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 English cucumber
    • 2 ripe tomatoes
    • 2 tablespoon parsley, finely chopped
    • ½ garlic clove, minced
    • 1 lemon, juiced
    • 2 tablespoon olive oil
    • ½ teaspoon honey
    • salt and pepper, to taste

    Instructions
     

    • Cut cucumber in half lengthwise. Use a spoon to scoop out the seeds. Dice into ½" pieces.
    • Dice tomato into ½" pieces. Put diced tomato into mesh strainer and shake out excess liquid.
    • Whisk together parsley, garlic, lemon juice, olive oil, honey, and salt and pepper.
    • Pour dressing over cucumbers and tomatoes and stir gently until well coated. Refrigerate at least 1 hour before serving to let flavors marinate.

    Nutrition

    Serving: 1servingCalories: 96kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 152mgPotassium: 306mgFiber: 2gSugar: 4gVitamin A: 766IUVitamin C: 28mgCalcium: 29mgIron: 1mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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