Tomato Cucumber Salad
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (16)

Tomato Cucumber Salad

NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 3%
CARBS 9G28% OF CAL
3G FIBER0G ADDED0G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 10G67% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh tomatoes and cucumbers tossed with red onion, basil, and a tangy vinaigrette, topped with feta. Crisp, bright, and refreshing—an easy side that complements any meal.

sideamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 long English cucumber (rinsed (approximately 2 cups or 320 grams))
  • 12 ounces cherry/grape tomatoes (halved (any color or variety) (approximately 2 cups or 340 grams))
  • ½ of a small red onion (thinly sliced (approximately 1⁄2 cup or around 70 grams))
  • 2 tablespoons fresh basil (torn or sliced (approximately 20 large basil leaves or 6 grams))
  • 3 tablespoons olive oil (38 grams)
  • 2 tablespoons balsamic vinegar or lemon juice (36 grams*)
  • ½ teaspoon sugar (optional (1 gram))
  • 1 ½ teaspoon Italian seasoning (optional (1.5 grams))
  • ½ teaspoon Salt (3 grams)
  • ½ teaspoon black pepper or red pepper flakes (1 gram)
  • ⅔ cup crumbled vegan feta (optional* (approximately 67 grams))
PREP
15M
SODIUM
328MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.