Tomato Cucumber Salad
Prep
15m
| Category: | Breakfast & Brunch |
| Seasons | July |
| Cuisine Type | Latin |
Ingredients
Tomato, Cucumber and Onion Salad
| 3 large tomatoes |
| 1 large English cucumber, halved and thinly sliced |
| 1 medium bell pepper, thinly sliced |
| 1/2 medium mild onion, halved, thinly sliced and separated |
| 1 Tbs Wine vinegar (red or white is ok) |
| 2 Tbs fresh lemon juice |
| 2 Tbs olive oil |
| salt & pepper to taste |
Tomato Cucumber Salad Directions
- Halve the tomatoes and squeese out as many seeds as you can.
- When seed are removed, cut tomatoes into 4 to 5 wedges, then into halves or thirds.
- Place in a large salad bowl along with the remaining ingredients
- Refrigerate for 1 to 2 hours before serving.
Notes
Photo courtesy Marco Verch Creative Commons Attribution 2.0
Nutrition facts
Serving size 1/2 cup diet vegetarian Vegan gluten free lactose free
Per Serving
| Kcal: | 114 kcal |
| Fibers (g): | 3g |
| Sodium (mg): | 61mg |
| Carbs: | 16.5g |
| Sugar (g): | 7.3g |
| Fat: | 7.5g |
| Saturated fat (g): | 1.1g |
| Proteins: | 2.2g |
