Cucumber & Tomato Salad

Cucumber & Tomato Salad

4.8 of 5 (4)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 61.3
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.8 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 0.9 g

View full nutritional breakdown of Cucumber & Tomato Salad calories by ingredient
Submitted by:

Introduction

I I found a similar recipe on allrecipes.com and modified it to lower the oil content and upped the veggies. I I found a similar recipe on allrecipes.com and modified it to lower the oil content and upped the veggies.
Number of Servings: 10

Ingredients

    2 large cucumbers, peeled & cut into half moon slices
    2 cups of cherry tomatoes, halved
    2 large green peppers, diced
    1 medium red onion, finely chopped
    2-3 tablespoons fresh basil, chopped
    1/3 cup red wine vinegar
    2 1/2 tablespoons vegetable oil
    1 teaspoon garlic, minced
    1/2 teaspoon salt
    1/8 teaspoon pepper
    5 teaspoons sugar, or to taste preference

Directions

In a bowl, add vinegar, vegetable oil, garlic, salt, pepper and sugar. Mix to combine ingredients and until sugar dissolves. Set aside.
Chop remaining ingredients and add to a large salad bowl. Top with chopped basil. Pour liquid over all veggies and toss to coat with vinegar mixture. Refrigerate for at least one hour. Stir again before serving and Enjoy!

Serving Size: Makes about 10, 3/4 cups

Number of Servings: 10

Recipe submitted by SparkPeople user MESAMA.

Rate This Recipe

Member Ratings For This Recipe


  • Very Good
    used regular tomatoes and added carrots and broccoli, used less sugar also~ - 2/9/20

    Was this review helpful?   yes  No


  • Love it....perfect with something off the grill. - 1/1/20

    Was this review helpful?   yes  No


  • looks so good
    - 12/22/19

    Was this review helpful?   yes  No


  • Great used less sugar - 9/20/19

    Was this review helpful?   yes  No

  • Incredible!
    This salad is great. Made it for a BBQ and almost all gone and there were lots of other salads. Chopped all the veggies the night before and made the dressing in the morning and then let it sit in refrigerator for about 3 hours. Used yellow peppers instead of green and the color variety was love - 9/1/19

    Was this review helpful?   yes  No