The flavorful low-carb side dish in this cucumber-tomato salad recipe is ideal for quick and simple midweek meals.
The vegan, low-carb, keto and gluten-free diets are all compatible with this salad.
It is the ideal side dish for any occasion, from a backyard barbeque to a quick midweek dinner for two. It is light and refreshing.
When made with freshly picked tomatoes and fresh herbs from the garden, it is so good.
| Author | Silvia lemon |
| Preparation Time | 12 minutes |
| Cooking Duration | 10 minutes |
| Total Time | 22 minutes |
| Category | Breakfast |
| Calories | 240 |
| Protein | 14g |
| Servings | 6 |
| Cuisine | American |
| Diet | Veg |
Ingredients
- 375 grams of cherry tomatoes grape tomatoes, halved
- 1 cucumber deseeded and cubed
- 3 tablespoons red onion chopped
- 2 tablespoons fresh dill chopped
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- pinch of salt
(Make another Recipe – Low-Fat and Healthy Turkey Chili Recipe)
How to make Tomato Cucumber Salad
In a bigger bowl, combine the cucumber salad ingredients: cherry tomatoes, cucumber, red onion, dill, and oregano. After combining, set away.
Make the salad dressing next. Add a bit of salt and some olive oil to a jar along with some cider vinegar. Put the lid on the jar and shake vigorously to mix. You might also combine the ingredients in a bowl and mix them.
Pour the dressing over the salad’s components and toss to incorporate before assembling the cucumber and tomato salad.
Serve right away or chill in the refrigerator for a few hours.
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