May 16, 2019 by Chef Rod
Healthy Recipe: Cool Cucumber Tomato Salad
Did you know that fresh, frozen, canned or dried fruits and vegetables count towards the daily recommendations of five a day? In addition to being good for your health, fruits and vegetables contain fiber, potassium, folate and antioxidants.
This tasty, easy-to-prepare cool cucumber tomato salad is a good source of vitamin C from the cucumber, and high in vitamins C and A from the tomato.
Cool Cucumber Salad
- 4 ripe medium-sized tomatoes
- 3 medium cucumbers
- 1/3 medium onion
- ¼ cup white vinegar
- 2 tablespoons of vegetable or olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1/3 teaspoon chopped fresh dill weed (or ½ teaspoon dried dill)
- Cut tomatoes into ¾ inch cubes.
- Remove part of the cucumber peel in lengthwise strips. Cut each cucumber lengthwise into quarters and then remove any coarse seeds.
- Cut into 3/4 inch cubes.
- Cut onion into small even sized cubes.
- Combine all 3 vegetables in a serving bowl.
- Mix remaining ingredients in a separate small bowl, pour over vegetable cubes and toss well.
- Place in refrigerator for at least 15 minutes to marinate flavors.
- Serve chilled to compliment any lunch or dinner.
About Lucette Talamas
Lucette Talamas is a registered dietitian with Community Health at Baptist Health South Florida. She holds a bachelor’s degree in food science and human nutrition from University of Florida. With additional experience as a clinical dietitian, Lucette enjoys providing practical nutrition information to promote healthy lifestyles that can help prevent and manage chronic diseases. Her expert tips and advice have been featured in print and broadcast media, including Miami Herald, CBS Miami, Telemundo and Univision. Active in professional nutrition organizations, Lucette was recently honored with the 2018 Recognized Young Dietitian of the Year Award from the Florida Academy of Nutrition and Dietetics.