Fresh Cucumber and Tomato Salad


This salad is refreshing, with a bright, crisp flavor.

Yield: 6 cups

Serving size: 1/2 cup
Calories: 130
Fiber: 0.8 grams
Protein: 0.7 grams

Fat: 12.6 grams


1/2 cup balsamic vinegar
1 tsp fresh oregano
1 tsp fresh parsley
2/3 tsp fresh thyme
1 clove of garlic
1/4 tsp sea salt
1/8 tsp black pepper
2/3 cup extra virgin olive oil
2 cucumbers, peeled, sliced into rounds and cut in half
6 Roma tomatoes, sliced into rounds and cut in half
3/4 cup red onion, diced
extra salt and pepper, optional

  1. Place the first seven ingredients into the bowl of a food processor that has been fitted with a steel blade.
  2. Begin blending. While the processor is running, slowly pour the olive oil through the feed tube into the bowl.
  3. Blend for a few seconds, until the dressing is thoroughly combined and becomes opaque.
  4. Place the cucumbers, tomatoes, and onion into a large bowl.
  5. Pour the dressing into the bowl, and mix well to combine all of the ingredients.
  6. Add more salt and pepper to taste, if desired.
  7. Chill salad in a covered container in the refrigerator, for at least 4 hours, to allow the flavors to meld before serving.
  8. Enjoy!


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