Italian Cucumber and Tomato Salad
This vibrant, mouthwatering, gluten free and vegan recipe will add a touch of Italian sunshine to your summer gatherings, and you'll come back to it time and time again!
Servings: 4
Ingredients
Dressing:
- ¼ teaspoon dried oregano
- 2 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- ⅛ teaspoon cane sugar or granulated
- ½ teaspoon Kosher salt
- Fresh cracked black pepper
Salad:
- 1 small red onion diced fine
- 2 medium ripe tomatoes, cut in ½ inch dice
- 1 English cucumber cut in ½ inch dice
- 4-5 fresh basil leaves chopped
Instructions
- Whisk dressing ingredients in a medium serving bowl to combine.
- Add onion, tomatoes, cucumber, and basil.
- Toss together. Taste and add a bit more salt if needed, I usually add ¼ teaspoon more.
- Allow the salad to sit at room temperature for at least an hour before serving. Store leftovers in the fridge, if there are any.
Video
Nutrition
Calories: 146kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 294mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.5mg
