This simple, no-cook dish from Eating Bird Food is the perfect side salad to serve next to your favorite lean protein. Having fresh veggies (especially tomatoes, which are in peak season toward the end of summer) makes a huge difference so, if possible, grab the ingredients from your local farmers market.
Cucumber Tomato Salad
Ingredients
- 1 large cucumber, peeled, halved and thinly sliced
- 4 tomatoes, halved and thinly sliced
- 1 small red onion, peeled and thinly sliced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon ground pepper
- 1/4 teaspoon sea salt
- Pinch of raw sugar
Directions
Place cucumber, tomatoes, onions and garlic into a bowl. Toss with olive oil, red wine vinegar, Italian seasoning, pepper, salt and sugar.
Let stand for a bit at room temperature or in the fridge, about 15–30 minutes before stirring and serving. As the salad sits, liquid will accumulate. You can serve the salad with a slotted spoon to avoid the extra liquid. Another option is to use the extra liquid as a dressing when serving the salad over greens or to soak up the liquid with slices of crusty bread.
Serves: 4 | Serving Size: 1/4 recipe
Nutrition (per serving): Calories: 104; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 126mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 5g; Protein: 2g
