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Recipe: Tomato and Cucumber Salad

Salads make great side dishes for fish when the temps start getting warmer. Try this cucumber salad with a grilled salmon fillet for a light summer dinner.

Ingredients

  • 1/3 cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tablespoon distilled white vinegar
  • 1 ¼ teaspoons salt
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • 3¾ pound vine-ripened or plum tomatoes, cut into 1/3-inch dice (4 cups)
  • 1 pound seedless cucumber (usually plastic-wrapped), cut into 1/3-inch dice (2 ½ cups)
  • ¾ cup finely chopped fresh Italian parsley
  • ¼ cup finely chopped onion (preferably sweet onion, such as Vidalia or Walla Walla)

Instructions

  1. Whisk together oil, lemon juice, vinegar, salt, cumin, and pepper in a medium bowl.
  2. Add tomatoes, cucumber, parsley, and onion and stir to combine.
  3. Let stand at room temperature 10 minutes before serving.

Nutrition Information

Yield: 4 to 6 servings

Calories: 226
Saturated Fat: 3g
Carbohydrates: 24g
Protein: 5g
Fiber: 6g

Looking for more recipe inspiration? Check out all of our recipes here.

 

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