Tomato Cucumber Salad
Tomato Cucumber Salad is a great way to use up your end of summer bounty. As summer comes to an end, tomatoes and cucumbers are plentiful and this salad celebrates all the flavors of the season.
With ripe heirloom tomatoes, seedless English cucumber, kalamata olives, marinated artichokes and a burst of lemon, this salad is the perfect summer side or light lunch.
Servings: 4 people
Calories: 202kcal
Ingredients
- 1 English cucumber quartered and sliced
- 2 cups grape tomatoes halved, heirloom
- 1 cup artichoke hearts quartered, marinated
- 1/2 cup mixed olives pitted
- 1/4 lemon sliced, paper thin
- 1 tsp lemon thyme or regular thyme, leaves only
- 3 tbsp Italian parsley chopped
- 1/2 tsp fresh rosemary chopped
- 2 tsp chives chopped
- 3 tbsp olive oil extra virgin
- 1.5 tbsp lemon juice fresh
- 1 tsp salt kosher
- 1/2 tsp black pepper
Instructions
- In a medium bowl, combine all ingredients except herbs. Mix to combine
- At this point, you can let it marinate for 10 - 15 minutes.
- Add herbs and toss to combine. Serve.
Nutrition
Calories: 202kcal | Carbohydrates: 10g | Protein: 2g | Saturated Fat: 2g | Sodium: 1041mg | Fiber: 3g | Sugar: 4g