Easy Cucumber Tomato Salad
This Easy Cucumber Tomato Salad is light, refreshing and made in about 15 minutes. Fresh tomatoes, crisp cucumbers, red onion and chickpeas are tossed with a light balsamic and herb dressing. It's a great dish to serve at summer barbecues and dinners and bring to picnics, parties and cookouts.
Servings: 6
Calories: 82kcal
Equipment
- 1 large salad bowl
- Wooden spoon
Ingredients
- 4 mini cucumbers or 2 cups chopped English/Persian cucumber
- 1 cup grape tomatoes chopped
- ⅓ cup red onion thinly sliced
- ½ cup chickpeas drained and rinsed
- ½ cup mozzarella pearls
- 2 tablespoon extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon garlic salt
- 1 tablespoon fresh parsley
- ⅛ teaspoon dried dill
- freshly ground black pepper to taste
Instructions
- Slice the cucumbers into rounds or half-moons. Chop the tomatoes into bite-sized pieces. Thinly slice the red onion. Drain the can of chickpeas and rinse. Combine the cucumbers, tomatoes, onions, chickpeas and mozzarella cheese in a large salad bowl.
- Drizzle extra virgin olive oil and balsamic vinegar over the salad. Sprinkle with garlic salt, fresh parsley, dill and black pepper. Toss gently to coat. Taste and adjust seasonings as desired.
- Serve immediately or chill for 30-60 minutes before serving to let the flavors blend.
Notes
Storing: Cucumber tomato salad usually lasts about 1 to 2 days in the fridge before it starts getting too watery and soft. For the best flavor and texture, eat within 24 hours.
Nutrition
Serving: 6oz | Calories: 82kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1168mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg
