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Crispy cucumber tomato salad rotated

Crispy Cucumber Tomato Salad with Red  Wine Vinegar

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Course Salad
Servings 8 1/2 cup servings
Calories 108 kcal

Ingredients
  

  • 3 cups miniature cucumbers, sliced and halved
  • 3 cups grape or cherry tomatoes, sliced
  • 1/3 cup red onion, sliced
  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh dill, parsley or basil
  • Salt and pepper to taste

Instructions
 

  • Cut off ends of cucumber; using a vegetable peeler, place about 4 'stripes' from top to bottom of each cucumber. Then slice each cucumber into 1/4 inch slices and then cut each slice in half.
  • Slice the tomatoes into halves
  • Slice the red onion into small, bite-size pieces
  • In a large bowl, add in all ingredients and gently toss together until mixed.
  • Keep refrigerated in an airtight container for up to two days.

Notes

Nutrition per serving: Calories - 108; Total Fat - 8 grams; Protein - 2 grams; Carbohydrates - 7 grams; Fiber - 2 grams; Sodium - 45 milligrams