nutritional information


  • Calories: 140
  • Protein: 2 g
  • Total Fat: 3 g
  • Saturated Fat: g
  • Carbohydrates: 28 g
  • Cholesterol: mg
  • Sodium: 10 mg
  • Fiber: 3 g
  • Sugar: 23 g

Minted Cucumber-Tomato-Onion Salad

Minted Cucumber-Tomato-Onion Salad

Serves 6

30 minutes or fewer

Summer meals are filled with these three main ingredients. This salad is especially refreshing because the mint gives the salad a clean taste. Don'’t bother peeling the cucumbers unless they are waxed.
  • 4 large cucumbers
  • 1 large Vidalia or other sweet onion
  • 3 large vine-ripened tomatoes, preferably heirloom varieties
  • Sea salt and freshly ground black pepper to taste
  • ½ cup champagne vinegar or white vinegar
  • 4 Tbs. granulated sugar
  • ⅛ tsp. salt
  • 1 Tbs. olive oil
  • 2 heaping Tbs. freshly torn mint leaves

1. Slice cucumbers into 1/3-inch-thick rounds, and put slices into a mixing bowl. Slice onion into 1/3-inch-thick wedges, and add to cucumbers. Core and slice tomatoes into 1/2-inch-thick wedges, and add to other vegetables.

2. Season generously with salt and pepper. Dissolve sugar in vinegar in a bowl, and add salt and olive oil. Whisk to combine, and pour over vegetables. Toss in mint, check seasonings and serve.

July 2004

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