Tomato Cucumber Salad
10-Minute Tomato Cucumber Salad with an oil-free option is healthy, light, and refreshing. Pair it with burgers, wraps, flatbread, falafel, and veggie bowls.
Servings: 4
Calories: 59kcal
Ingredients
- 3 small Roma (plum) tomatoes seeded (optional), small dice
- ½ large English cucumber small dice
- ⅓ cup chopped fresh herbs parsley, mint, basil, or dill
- 2 tablespoons capers or ¼ cup chopped pitted Kalamata olives, rinsed and drained
- 2 small cloves garlic
- 1 small lemon juice
- 2 tablespoons extra-virgin olive oil or drizzle of balsamic vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Transfer the tomatoes, cucumber, herbs, and capers (or olives) to a large bowl.
- Press the garlic into the bowl with a garlic press or add finely minced garlic.
- Squeeze in the fresh lemon juice, and add the olive oil or a drizzle of balsamic vinegar to taste. Mix well to combine.
- Season with salt, pepper, and more lemon juice to taste.
Notes
-
- For an oil-free option, replace the olive oil with a splash of balsamic vinegar, or if you prefer to reduce the oil, use half the amount and add balsamic vinegar to taste.
- Capers or olives: Use either 2 tablespoons capers or ¼ cup chopped olives. Rinse and drain to reduce sodium.
- Use jarred pitted Kalamata olives to save time. Rinse and drain the olive to reduce sodium.
- If you plan on refrigerating the salad, consider seeding the tomatoes, and salting the tomatoes and cucumber to remove excess moisture with a salt substitute.
- Storage: Refrigerate any remaining salad in an airtight container for up to 3 days.
Nutrition
Calories: 59kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 70mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 869IU | Vitamin C: 29mg | Calcium: 32mg | Iron: 1mg
