Cucumber Tomato Salad
A Mediterranean-inspired cucumber tomato salad with red onion, bell peppers, fresh herbs, and optional feta and olives.
Servings: 4 servings
Calories: 157kcal
Ingredients
- 4 medium ripe tomatoes sliced into thin wedges
- 1 medium sweet bell peppers any color, chopped into bite-sized pieces
- 1 medium red or white onion thinly sliced (or 3–4 green onions, chopped)
- 2 small cucumbers or 1 large English cucumber peeled and thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or vinegar of choice
- ½ teaspoon salt to taste
- Optional: 1–2 tablespoons crumbled feta cheese
- Optional: A few Kalamata olives
- Optional: Fresh baguette slices for serving
Instructions
- Wash and slice all vegetables, then place them in a large bowl.
- Add olive oil, vinegar, and salt. Toss gently to combine.
- Top with feta and olives if using. Serve with fresh bread.
Notes
- For added freshness, consider incorporating chopped fresh herbs like parsley, dill, or mint.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1–2 days.
- Feel free to experiment with different types of vinegar, such as apple cider or balsamic, to suit your taste preferences.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 303mg | Potassium: 617mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2114IU | Vitamin C: 61mg | Calcium: 45mg | Iron: 1mg
