Eating Healthy Blog

Summer Tomato, Onion & Cucumber Salad

Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possibleā€”think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

Ingredients

  • 3 tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper, or more to taste
  • 2 medium cucumbers
  • 4 medium tomatoes, cut into 1/2-inch wedges
  • 1 Vidalia or other sweet onion, halved and very thinly sliced
  • 2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

Cooking Instructions

  1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
  2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
  3. Just before serving, add herbs and toss again.

Cook’s Tip – To Make Ahead: Prepare through Step 2 up to 1 hour ahead.

Nutritional Analysis -
Per serving – 6 servings, about 1 1/2 cups each

  • Calories Per Serving: 58
  • Total Fat: 3 g
  • Monounsaturated Fat: 2 g
  • Sodium: 202 mg
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 1 g
  • Potassium: 264 mg

source: http://www.heart.org/HEARTORG/

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