This Cucumber and Tomato Salad is made with cucumbers, tomatoes, and red onion. It’s studded with flavor with green olives, minced garlic, and herbs for wonderful flavor.
The recipes comes courtesy of Daniel Chong-Jimenez, former executive chef of The Spa at Norwich Inn in Norwich, Connecticut.
Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.
PHOTO CREDIT: Catherine Boeckmann
1/2 English cucumber, peeled, seeded, and sliced1/2 small red onion, cut into thin strips1 cup cherry tomatoes, cut into halves1/2 cup chopped fresh parsley1/4 cup sliced green olives2 small garlic cloves, minced1 tablespoon extra-virgin olive oil2 tablespoons fresh lemon juice1/4 teaspoon salt1/4 teaspoon freshly ground pepperGarnish: arugula leaves
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Stir together first ten ingredients. Cover and chill. Garnish, if desired.
4 (3-ounce) servings
Per serving: 58 calories, 1 gram protein, 4-½ grams carbohydrate, 4-½ grams fat.