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Tomato Cucumber Salad

Lycopene-packed tomatoes take center stage in this dish, with cilantro, balsamic vinegar and onion enhancing their flavor.

Makes: 8 servings
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
Recipe Created By: Farming Feeds Alabama Cookbook
Featured In: Tennessee Home & Farm

Ingredients

  • 6 medium tomatoes, seeds removed and chopped
  • 1 medium cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup cilantro, chopped and stems removed
  • 1-2 tablespoons extra-virgin olive oil
  • 1-2 tablespoons balsamic vinegar

Instructions

  1. In a medium bowl, combine the tomatoes, cucumber and red onion. Toss to combine.
  2. Sprinkle salad with salt and pepper, and then toss again.
  3. Add chopped cilantro and drizzle with olive oil and vinegar.
  4. Chill for at least 2 hours before serving.

Nutrition Facts (per serving): Calories – 41, Total Fat – 1.9g, Dietary Fiber – 1.5g, Protein – 1.2g, Vitamin C – 36%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

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