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Cherry Tomato and Cucumber Salad
Lacey Baier
Light and refreshing Cherry Tomato and Cucumber Salad recipe.
5
from
2
votes
Print Recipe
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course
Side
Cuisine
Mediterranean
Servings
6
Calories
67
kcal
Equipment
mixing bowl
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Ingredients
1x
2x
3x
2
cucumbers
12
ounces
cherry tomatoes
about 2 cups, halved
¼
large red onion
thinly sliced
2
tablespoon
rice vinegar
2
tablespoon
balsamic vinegar
2
tablespoon
extra virgin olive oil
1
tablespoon
freshly squeezed lemon juice
1
teaspoon
sea salt
½
teaspoon
ground black pepper
½
cup
feta cheese, crumbled
optional
Instructions
Slice cucumbers into thirds then into halves, lengthwise. Slice into ¼ inch half moons and set aside.
In a large mixing bowl, combine cucumbers, tomatoes and red onion.
Whisk together the vinegars, lemon juice, olive oil, sea salt and pepper in a small mixing bowl. Set aside.
Add vinegar mixture to the cucumber mixture and gently toss to coat.
Nutrition
Calories:
67
kcal
Carbohydrates:
10.7
g
Protein:
1.9
g
Fat:
2.6
g
Saturated Fat:
0.4
g
Sodium:
485.7
mg
Fiber:
2.1
g
Sugar:
5.7
g
Vitamin A:
250
IU
Vitamin C:
24.8
mg
Calcium:
40
mg
Iron:
0.7
mg
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