Cucumber and Tomato Salad is a simple and refreshing salad that combines crisp cucumbers, sweet Vidalia onions, and juicy tomatoes. This salad offers a delightful combination of flavors, perfect for a light meal or a side dish. It’s quick and easy to prepare with a simple dressing of vinegar, olive oil, and herbs. Ideal for a hot summer day or as a healthy addition to any meal, this salad is sure to satisfy your taste buds. Enjoy the cool, tangy crunch of cucumbers and the juicy burst of tomatoes in every bite. Refreshing and simple, it’s a go-to recipe for any occasion. Weight Watchers 1 Points / Serves 4.
Ingredients:
2 Cucumbers, peeled and thinly sliced
1 medium yellow onion, thinly sliced into rings and separated
2 medium-sized Tomatoes, diced
½ cup Water
¼ cup White Distilled Vinegar
½ tsp Dried Basil
2 tbsp Olive Oil
Black pepper to taste
Salt to taste
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Instructions:
Transfer the thinly sliced cucumbers, separated Vidalia onion rings, and diced tomatoes into a medium-sized bowl.
Add vinegar, water, dried basil, olive oil, salt, and black pepper in a separate bowl, and whisk until all the ingredients are well combined.
Pour the mixture on top of the vegetables into the bowl.
Gently toss the vegetables to ensure they are evenly coated with the dressing.
Cover the bowl and refrigerate for at least 2 hours before serving.
Once ready to serve, take it out of the refrigerator and serve it chilled.
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Yield: 4
CUCUMBER AND TOMATO SALAD
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CUCUMBER AND TOMATO SALAD
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Cucumber and Tomato Salad is a simple and refreshing salad that combines crisp cucumbers, sweet Vidalia onions, and juicy tomatoes.
Prep Time
10 minutes
Additional Time
2 hours
Total Time
2 hours 10 minutes
Ingredients
2 Cucumbers, peeled and thinly sliced
1 medium yellow onion, thinly sliced into rings and separated
2 medium-sized Tomatoes, diced
½ cup Water
¼ cup White Distilled Vinegar
½ tsp Dried Basil
2 tbsp Olive Oil
Black pepper to taste
Salt to taste
Instructions
Transfer the thinly sliced cucumbers, separated Vidalia onion rings, and diced tomatoes into a medium-sized bowl.
Add vinegar, water, dried basil, olive oil, salt, and black pepper in a separate bowl, and whisk until all the ingredients are well combined.
Pour the mixture on top of the vegetables into the bowl.
Gently toss the vegetables to ensure they are evenly coated with the dressing.
Cover the bowl and refrigerate for at least 2 hours before serving.
Once ready to serve, take it out of the refrigerator and serve it chilled.
Nutrition Information: Yield: 4
Amount Per Serving: Calories: 50Total Fat: 3gCarbohydrates: 6gProtein: 1g
© Ashely
Cuisine: american / Category: SALAD
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