Tomato and Cucumber Salad
This refreshing salad is an excellent source of Vitamin C and a great way to take advantage of the vegetables’ summer growing season.
Photo by Marusa Jonas
Yield: 12 servings
Ingredients:
- 4 large tomatoes, gently rubbed under cold running water, cubed
- 1 large cucumber, scrubbed with clean vegetable brush under running water, chopped
- 1 cup red onion, scrubbed with clean vegetable brush under running water, chopped
- 1 cup green pepper, scrubbed with clean vegetable brush under running water, chopped
- 1/3 cup fresh parsley, gently rubbed under cold running water, chopped
- 1/3 cup apple cider vinegar
- 1 Tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
Directions:
- Wash hands with soap and water.
- In a large bowl, combine tomatoes, cucumber, onion, green pepper, and parsley.
- In a small bowl, combine vinegar, oil, garlic, salt, pepper and sugar.
- Pour vinegar mixture over vegetables. Mix well.
- Refrigerate for at least 1 hour before serving.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
