Cucumber Tomato Salad with Lemon and Olive Oil
This fresh cucumber tomato salad with olive oil and lemon juice is a simple Mediterranean-style side dish made with crisp cucumbers, juicy tomatoes, and fresh parsley.
Makes 4 servings
Ingredients
- 3 cups roma tomatoes
- 1 large English cucumber the kind in a plastic wrapper
- ½ cup fresh parsley chopped (about half of a bunch)
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- ½ teaspoon kosher salt
Instructions
- Core the tomatoes by removing the circle stem part at the top. Cut the tomatoes in half lengthwise, then cut each half into three or so large but bite sized pieces
- For the cucumber: Remove the plastic wrap. Cut the cucumber in half lengthwise (you may need to cut it into half and then cut each half lengthwise), then cut each half into large but bite size pieces.
- Cut off the bottom stems from the parsley. Chop the parsley using a chef’s knife.
- In a medium sized salad bowl, place cucumbers, tomato pieces and parsley.
- In a small bowl, whisk together the olive oil, lemon juice and salt. Pour the lemon dressing over the tomato mixture and toss to coat.
Video
Farm Girl Tips
The acid from the lemon juice is what brightens this side salad.
You can use balsamic vinegar, red wine vinegar, or even lime juice as an alternative.
Also fresh mint or thyme are lovely herb additions. Enjoy!
Nutrition
Serving: 1serving | Calories: 134kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 172mg | Fiber: 3g | Sugar: 6g
