This delicious tomato cucumber onion salad is tossed in a simple dressing made of rice vinegar for a touch of tangy sweetness, Lawry’s Season Salt for added rich flavor, and olive oil.
Ingredients
- ▢2 large cucumbers sliced
- ▢6 medium sized tomatoes cut into wedges
- ▢½ cup seasoned rice vinegar
- ▢⅓ cup olive oil
- ▢1 tablespoon Lawry’s Seasoned Salt
- ▢½ red onion sliced
Instructions
- In a large bowl, add sliced tomatoes, cucumbers, and onions.2 large cucumbers,6 medium sized tomatoes,½ red onion
- In a small mixing bowl, mix seasoned rice vinegar, olive oil, and Lawry’s Seasoned Salt.½ cup seasoned rice vinegar,⅓ cup olive oil,1 tablespoon Lawry’s Seasoned Salt
- You can serve immediately, however it is best if left to marinate 30 minutes or more before serving.
Video
Notes
Note:
Use your favorite garden cucumber. If you choose cucumbers with a thick waxy peel, peel them. If you choose English or Persian cucumbers, you will not have to peel them. This recipe is perfect for summer garden cucumbers.
Tip:
Tomatoes taste better served at room temperature than cold. Hence, this salad is better when served at room temperature. If you refrigerated the salad to marinate, set it out at least 20 minutes before serving to warm up to room temperature.
Nutrition- Nutrition info is based on estimation only.
Calories: 86kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 703mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g | Vitamin A: 658IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 0.4mg