Tomato and cucumber salad with cumin dressing

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 137, total fat 11 G., saturated fats 1 G., proteins 2 G., carbohydrates 11 G., fiber 2 G., cholesterol 0 mg, sodium 542 mg, sugar 6 G.

Take your summer cucumber and tomato salad to the next level by dressing it with fragrant cumin-infused olive oil and substituting aromatic cilantro for parsley. To flavor the oil, heat it with the cumin for a few minutes, then let it cool slightly to allow the aromas to develop.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. l. olive oil
0.5 tsp whole cumin seeds, lightly crushed with the tip of a knife
1 medium shallot, finely chopped
2 tablespoons lemon juice
4 medium tomatoes, chopped
1 seedless cucumber, sliced
0.5 cup chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, cucumbers, cilantro, lemon juice, cumin

Cooking the dish according to the recipe:

Heat the olive oil in a small skillet over medium heat. Add the cumin and cook, stirring, until fragrant, about 2 minutes. Transfer the spiced oil to a large bowl and add the shallots, lemon juice, and 1/2 teaspoon of salt; let cool slightly. Add the tomatoes, cucumber, and cilantro and serve immediately.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Salads / Vegetable salads