Our garden is cranking out the tomatoes right now, so this tomato and cucumber salad seemed like a good pick for this month’s recipe.
4 large tomatoes, cubed
1 large cucumber, cubed
1 cup red onion, chopped
1 cup green bell pepper, chopped 1/3 cup parsley, chopped
1/3 cup apple cider vinegar 1 tablespoon olive oil
2 cloves garlic, minced
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper 1⁄2 teaspoon sugar
1. In a large mixing bowl, combine the salad ingredients.
2. In a small mixing bowl, combine the dressing ingredients. Mix well. 3. Pour the dressing over the salad. Mix well.
4. Refrigerate for 1 hour before serving.
Serving size: 3⁄4 cup
Yield: 12 servings per recipe
Nutrition Facts per Serving
Calories: 35 Carbohydrate: 5 grams Total fat: 1 gram Protein: 1 gram Sodium: 103 milligrams Fiber: 1 gram
Source: Adapted from USDA’s What’s Cooking website.