Cucumber Tomato Salad
Cucumber Tomato Salad is a great end of summer recipe. It's fresh, herbaceous, and makes an AMAZING side dish for grilled meat.
- 1 large English cucumber sliced
- 2 medium tomatoes chopped
- ¼ cup red onion thinly sliced
Lemon Dill Dressing
- 3 Tablespoons olive oil
- 1 Tablespoon fresh dill minced
- 1 Tablespoon fresh parsley minced
- 1 Tablespoon fresh chives minced
- 2 teaspoons white sugar
- 1 teaspoon salt
- juice of half a lemon
Prepare your vegetables and place them in a bowl that is large enough that you can stir without spilling.
Combine all the ingredients for the lemon dill dressing in a small bowl or glass measuring cup.
Pour the dressing over the cut vegetables and stir gently to coat all the vegetables with the dressing.
Place in the refrigerator and allow to cool for 2-3 hours. You can eat this fresh, but I prefer it after the vegetables have had time to sit in the dressing.
Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg