Tomato Cucumber Salad
Make tomato cucumber salad, low-carb, gluten-free, and ready in 15 minutes. A refreshing Mediterranean tapa for summer.
Servings 4 portions
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.
Notes
- Uniform Dicing: Cut veggies evenly, otherwise textures vary.
- Marinate Onion: Soften in lemon juice, for example, to reduce sharpness.
- Chill Before Serving: Enhances flavors, thus making it more refreshing.
- Fresh Spices: Grind your own mix, so flavors pop.