Tomato and Cucumber Salad
Servings: 4 servings
Calories: 168kcal
Tomato and Cucumber Salad screams summer freshness! Prepared with sliced cucumbers, cherry tomatoes, sliced red onion, and fresh dill, this salad tastes divine. Tossed in an aromatic, seasoned dressing made with vinegar and avocado oil, crumbled salty cheese is added for flavour and creaminess.
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Ingredients
- 3 cups mini cucumbers, sliced 1/4 inch thick
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh oregano leaves (you can substitute by using 1 teaspoon of dried oregano)
- 1/2 cup feta, crumbled
- 3 tablespoons avocado oil
- 2 tablspoons honey
- 2 tablespoons red wine vinegar
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Transfer the prepared cucumber, tomatoes, red onion, dill, parsley, and oregano leaves to a large mixing bowl and set aside.
- Next, in a small mixing bowl, whisk together the avocado oil, honey, red wine and rice vinegars, garlic, sea salt, and ground black pepper.
- Pour the dressing into the bowl with the veggies and toss well to coat.
- Add two-thirds of the crumbled feta and toss gently.
- Cover and refrigerate for 30 minutes.
- Once chilled, plate and garnish the remaining feta. Serve immediately.
Nutrition
Calories: 168kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 514mg | Potassium: 191mg | Fiber: 2g | Sugar: 2g | Vitamin A: 848IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 2mg