Tomato, onion and cucumber salad
Votes: 8
Time: 5 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 88, total fat 7 G., saturated fats G., proteins 1 G., carbohydrates 6 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 88, total fat 7 G., saturated fats G., proteins 1 G., carbohydrates 6 G., fiber G., cholesterol mg, sodium mg, sugar G.
Rachel Ray recommends making salads from raw vegetables, and offers this light salad with hearty crusty bread, dressed with a simple vinaigrette.
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.
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:
- 5 plum tomatoes medium sized (cut in half lengthwise, remove seeds and slice thinly)
- 1/4 red onion (cut in half lengthwise and thinly sliced crosswise)
- 1 Kirby cucumber (halved lengthwise and thinly sliced)
- About 2 tablespoons extra-virgin olive oil
- A little red wine vinegar
- Coarse salt and black pepper
We recommend
Recipes with similar ingredients: cucumbers, plum tomatoes, red onion, wine vinegar
Cooking the dish according to the recipe:
- Season tomatoes, onions and cucumber with olive oil, red vinegar, salt and pepper.
Let it sit while you prepare lunch, about 20 minutes. Toss again and serve the salad with crusty bread to soak up the juices and oil.
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