Marinated Cucumber Tomato Salad Recipe
For a quick and satisfying summer dish, this light and savory cucumber and tomatoes salad is the one to try! It will leave you refresh and content.
Servings 4 People
- 1 Large Cucumber About 12 ounces; sliced or diced
- 1 Cup Cherry Tomatoes Halved
- 2 Tbsp. Rice Vinegar
- 2 Tbsp. Grape-Seed Oil Or olive oil
- 1/2 Tsp. Kosher Salt or to taste
- 1/2 Tsp. Ground Peppercorn or to taste
- 1 1/2 Tsp. Sugar
- 1/4 Cup Fresh Parsley Chopped
- 1 Garlic Minced
Cut the cucumber in half lengthwise; scrape out and discard the seeds. Cut crosswise into 1/8-inch slices. Then chop the tomatoes, garlic and parsley. Place the chopped ingredients in a bowl and set aside.
Add the vinegar, oil, salt, pepper, sugar, and garlic. Toss to coat.
Cover and refrigerate at least 4 hours or up to 2 days.
For Making This Salad
You may substitute apple cider vinegar as well as white distilled vinegar will work if you do not have rice vinegar; including white wine vinegar.
You can use honey to help sweeten the salad if you do not want to use sugar.
Always wash the vegetables prior to serving them.
Serving: 4People | Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 143mg | Potassium: 91mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 28mg | Calcium: 10mg | Iron: 4mg