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Cucumber Tomato Salad
This cucumber tomato salad is full of fresh sliced cucumbers, cherry tomatoes, red onion and green peppers, all tossed in an herb dressing. The perfect light and refreshing side dish for any summer meal!
Course Salad
Cuisine American
Prep Time 10 minutes minutes
Cook Time 1 minute minute
Total Time 11 minutes minutes
Servings 6
Calories 107 kcal
3 cups sliced cucumbers 2 cups cherry tomatoes halved 1/4 cup red onion thinly sliced 1 green bell pepper cored, seeded and diced 1/4 cup chopped herbs such as parsley, dill, chives or green onion 4 tablespoons olive oil 1 1/2 tablespoons red wine vinegar 1 teaspoon Dijon mustard salt and pepper to taste 1/4 teaspoon dried oregano
Place the cucumbers, cherry tomatoes, red onion, bell pepper and herbs in a large bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, pepper and oregano.
Pour the dressing over the vegetables. Toss gently to coat. Serve.
Red, yellow or orange bell peppers work just as well as green bell peppers and add a great burst of color.
You can use any type of cucumbers you like, but I recommend peeling standard waxy cucumbers and removing the seeds.
You can use a mandoline to easily and quickly cut your cucumbers and onions into thin slices.
Calories: 107 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 17 mg | Potassium: 243 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 365 IU | Vitamin C: 29.9 mg | Calcium: 17 mg | Iron: 0.6 mg