Mediterranean Cucumber and Tomato Salad
This classic Mediterranean salad is the perfect complement to many summer meals. It's crisp, refreshing, delicious, and easy to make!
Servings: 4
Calories: 96kcal
Ingredients
- 1 English cucumber
- 5-6 ripe Campari tomatoes
- 2 tablespoon Italian parsley, finely chopped
- ½ garlic clove, minced
- 1 lemon, juiced
- 2 tablespoon extra virgin 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 lemon juice, olive oil, honey, garlic, salt, and pepper.
- Add chopped parsley to the bowl. Pour dressing over vegetables and stir gently until well coated. Refrigerate at least 1 hour before serving to let flavors marinate.
Notes
- I prefer the flavor of English cucumbers over standard varieties, and Persian cucumbers are another great option. Both have a lower water content, making them ideal for salads.
- I like to use campari tomatoes for this salad but you can use your favorite variety. Cherry tomatoes, grape tomatoes, heirloom tomatoes, roma tomatoes, etc. will all work!
- I like to use a simple dressing of extra virgin olive oil and fresh lemon juice. You can substitute red wine vinegar or your favorite vinaigrette for an extra acidic kick.
- Tossing the diced tomatoes in a mesh strainer helps remove excess juices which keeps the salad from getting soggy.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 152mg | Potassium: 306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 766IU | Vitamin C: 28mg | Calcium: 29mg | Iron: 1mg
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