Description
A refreshing and flavorful cucumber tomato salad perfect for summer gatherings.
Ingredients
Scale
- 2 whole English cucumbers, ends trimmed, cut into ½ inch pieces
- 3 small Roma tomatoes, cut into ½ inch pieces
- ½ whole red onion, halved, sliced thin
- ⅓ cup water
- ⅓ cup apple cider vinegar
- 2 tbsp granulated sugar
- ½ tsp coarse salt
- ¼ tsp pepper
- 2 tbsp chopped fresh dill
- ¼ cup crumbled feta cheese
- 1 small ripe avocado, diced (optional)
Instructions
- Place cucumbers, tomato, and onion in a large bowl.
- Put water, vinegar, sugar, salt, and pepper in a jar with a tightly fitted lid. Shake vigorously for about 10 seconds to incorporate. Pour over the cucumbers, tomatoes, and onions. Mix to coat.
- Cover bowl and refrigerate for 1 hour to let the flavors blend. Drain off the liquid.
- Toss in the fresh dill, feta, and avocado.
- Transfer to a serving bowl or individual plates. Enjoy!
Notes
- For added flavor, let the salad sit for a few hours before serving.
- This salad can be made a day in advance, but add avocado just before serving to prevent browning.
- Feel free to customize with additional vegetables or herbs of your choice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg