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Salad with cucumbers and tomatoes with butter

Cucumber and Tomato Salad with Oil

A low-calorie, very tasty, and healthy vegetable salad! When summer arrives and truly fragrant fresh cucumbers and tomatoes show up in the stores or in your own garden, many people add a simple salad of these vegetables - with fresh herbs and a drizzle of oil - to their daily menu. This light salad, rich in fiber and vitamins, goes great with almost any main dish and rounds out a lunch or dinner. And those on a diet eat salads like this as a meal in itself. A fresh vegetable salad fills the stomach and satisfies while containing very few calories.

Snezhana

Recipe author

Salad with cucumbers and tomatoes with butter

Composition / ingredients

Servings:

Tomatoes

300

Cucumbers

300

Green onion

Parsley

Dill

Basil

Lettuce leaves

Fresh cilantro

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 56 % 5 g

Carbohydrates 33 % 3 g

60 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Let's prepare the salad ingredients. It's best to use vegetables grown in your own garden or bought at a farmers' market - they're far tastier than store-bought ones. But if that's not an option, the main thing is that the vegetables are fresh, undamaged, and not spoiled. Wash the tomatoes, cut out the stem core, and cut the flesh into cubes or slices, whichever you prefer.
Step 2:

Wash the cucumbers and trim the ends off both sides - they're thought to accumulate nitrates. Cut the cucumbers into cubes, half-moons, or quarter-rounds.
Step 3:

Wash the green onion, let the water drain completely from the leaves, and chop it finely with a knife. Fresh herbs are a great addition to a vegetable salad of fresh cucumbers and tomatoes.
Step 4:

Use any herbs you like. Fresh parsley and dill will make the salad more fragrant. Wash the herbs, pat them dry with a paper towel, and chop them finely with a knife. Green or red leaf lettuce will also add a special touch to the salad - wash and finely chop a few leaves. You can also add basil, spinach, and cilantro, but just a little, since they have a strong flavor that not everyone enjoys.
Step 5:

Put the vegetables and herbs in a deep salad bowl. Add salt and ground black pepper to taste.
Step 6:

Dress with vegetable oil; you can use olive oil instead, which makes it even healthier. Toss the ingredients thoroughly with the dressing. The salad is ready. You can chill it in the fridge for a bit, but no more than 20 minutes - it'll taste better.
Step 7:

Serve it with fresh bread, and with something hot if you like. Enjoy!