Cucumber Tomato Salad
Refreshing summertime tomato and cucumber salad in a lightly sweetened oil and vinegar dressing.
Servings: 16 Servings
Calories: 57kcal
Ingredients
- 2 Cucumbers peeled and sliced about 4 cups
- 3 large Tomatoes cut into chunks about 3 cups
- 1 small Onion diced
- 1/4 cups Salad Oil
- 1/4 cup Vinegar
- 1/4 cup Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons Granulated Garlic
- Parsley Flakes
Instructions
- Place cucumbers, tomatoes, and onions in a large bowl.
- In a separate bowl combine oil, vinegar, sugar, salt, and garlic powder.
- Mix well.
- Pour over cucumbers, tomatoes, and onions.
- Toss to mix well.
- Add parsley flakes for color and mix again.
- Allow to marinate at least 1 hour.
Notes
- May be served cold or at room temperature.
- Cherry tomatoes, grape tomatoes, and heirloom tomatoes can all be used.
- An English cucumber can be used. You may only need one.
- Granulated garlic can be substituted with garlic powder.
- Fresh parsley can be used instead of parsley flakes.
- Salad oil is any light-tasting cooking oil like vegetable oil, canola oil, or light olive oil.
- This recipe can be doubled and tripled to serve large crowds.
Nutrition
Serving: 0.5cup | Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 126mg | Fiber: 1g | Sugar: 5g | Vitamin A: 257IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg
