Tomato-Cucumber Salad

Vibrant, garden-fresh veggies in a tangy vinaigrette. It’s like savoring a bowl full of summer.
Serves 4.

SODIUM CONTENT: 15 mg per serving


4 fresh ripe tomatoes, quartered
2 sm/med cucumbers, peeled, halved lengthwise, seeded and sliced thinly
1 small onion, halved and sliced thinly
1 clove garlic, minced
3/4 c. red wine vinegar
1/3 c. olive or vegetable oil
2 t. chopped fresh basil or 1 t. dried basil
1/2 t. freshly ground black pepper


Place the sliced tomatoes, cucumbers and onion into a large mixing bowl. Measure the garlic, vinegar, oil, basil and pepper into a small bowl and whisk well to combine. Pour the vinaigrette over the vegetables and toss well to coat. The salad may be served immediately or can be stored in an airtight container and refrigerated until serving. The flavors will increase in intensity the longer the salad marinates. Tip: to seed the cucumbers, cut the cukes in half lengthwise and using a small spoon, scrape down the center of each half to remove the seeds.

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