Cucumber and Tomato Salad

From Cooking Light’s Chicken for Dinner special edition, December, 2006.

This easy salad combines three fresh summer vegetables: cucumbers, tomatoes and bell peppers. The pleasant zing this salad has comes from the Dijon mustard, red onion and wine vinegar.

Prep Time: 20 minutes

For the Dressing:

Ingredients:
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed ted pepper
  • 2 minced garlic cloves
Combine all ingredients and stir with a whisk.

For the Salad:

Ingredients:
  • 3 cups coarsely chopped cucumber
  • 2 cups halved cherry tomatoes (cubed standard tomatoes will also work)
  • 1 cup chopped yellow or red bell pepper
  • 1/4 cup finely chopped red onion
Combine the cucumber, tomatoes, bell peppers, and red onion. Drizzle the dressing over the salad. Keep cold until served.

Serves 4

Did you know?

The Center for Disease Control estimates that every year 76 million Americans get sick, more than 300,000 are hospitalized, and 5,000 die from food borne illnesses

Quotes

"In the present State of America our welfare and prosperity depend upon the cultivation of our lands and turning the produce of them to the best advantage."
~George Washington
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