Summer Tomato, Onion & Cucumber Salad

Makes: 6 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 50 minutes (including 30 minutes marinating time)

Nutrition Profile

Low calorie | Low carbohydrate | Low saturated fat | Low cholesterol | Low sodium | Heart healthy | Healthy weight | Gluten free |
View Our Nutrition Guidelines »

Ingredients

• 3 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper, or more to taste
• 2 medium cucumbers
• 4 medium tomatoes, cut into 1/2-inch wedges
• 1 Vidalia or other sweet onion, halved and very thinly sliced
• 2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

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Preparation

1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
3. Just before serving, add herbs and toss again.

Tips & Notes

• Make Ahead Tip: Prepare through Step 2 up to 1 hour ahead.

Nutrition

Per serving: 58 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 8 g carbohydrates; 1 g added sugars; 1 g protein; 2 g fiber; 202 mg sodium; 264 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value)
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 1/2 fat