Make tomato cucumber salad, low-carb, gluten-free, and ready in 15 minutes. A refreshing Mediterranean tapa for summer.
Ingredients
- 2 large tomatoes preferably heirloom or seasonal, diced
- 1 large cucumber diced
- 1 small green bell pepper diced
- ¼ red onion thinly sliced (optional, marinated in lemon juice for 10 minutes)
- ¼ cup fresh parsley chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Spice Mix:
- ½ teaspoon cumin
- ½ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon onion powder
- 1 teaspoon za’atar Instead of the spice mix
- ½ cup crumbled cottage cheese or feta Optional for protein
Instructions
First, dice tomatoes, cucumber, and bell pepper into uniform pieces. If using onion, marinate in lemon juice to soften. Place all veggies in a large bowl.
Next, in a small bowl, whisk olive oil, lemon juice, salt, pepper, and spice mix. Adjust seasoning to taste
Then, pour dressing over veggies and add parsley. Toss gently to coat. If using cottage cheese or feta, sprinkle on top.
Let salad sit for 10–15 minutes to meld flavors. Alternatively, refrigerate for 30 minutes for a chilled dish.
Finally, store in an airtight container in the fridge for 2–3 days. Do not freeze, as veggies lose texture.
