Mediterranean tomato cucumber salad
Servings: 6 people
Calories: 143kcal
Ingredients
- 1 English cucumber quartered and sliced, about 3 cups
- 2 cups heirloom grape tomatoes halved
- 1 cup marinated artichoke hearts quartered
- ½ cup mixed olives pitted, and halved, if desired
- ¼ lemon sliced paper thin
- 1 tsp. thyme leaves only
- 3 tbsp. Italian parsley chopped
- 1 tsp. fresh rosemary chopped
- 1 tbsp. chives finely chopped
- 3 tbsp. olive oil
- 1½ tbsp. fresh lemon juice optional, for extra zing
- ½ tsp. black pepper
Instructions
- In a medium bowl, combine all ingredients except herbs. Mix to combine.
- Let it marinate for 10 - 15 minutes, if desired. This gives the tomatoes and cucumbers a chance to soak up a little of the dressing.
- Add herbs and toss to combine. Serve immediately.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 3 - 4 days.
*Note that the herbs will lose their bright green color due to the lemon juice.
Nutrition
Serving: 1cup | Calories: 143kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 311mg | Potassium: 270mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1640IU | Vitamin C: 32mg | Calcium: 47mg | Iron: 1mg