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?

Since 1945, crop losses due to insects have nearly doubled, but insecticide use has increased tenfold.

Quotes

"Money is illusion. Food is real."
~Prince Sittiphorn Kridakorn

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