Tomato Cucumber and Onion Salad Recipe

bowl of tomato and cucumbers sprinkled with fresh herbs

Tomato Cucumber and Onion Salad Recipe

Make this quick, easy Tomato Cucumber and Onion Salad in under 10 minutes for a fresh and crisp side dish or main meal. {7 points, Vegetarian, Gluten Free}

Course Appetizer, Salad, Side Dish

Cuisine Mediterranean, Vegetarian

Diet Vegetarian

Prep Time 10 minutes

Resting Time 10 minutes

Total Time 20 minutes

Servings people

Calories 255kcal

Author Ginny

Ingredients

2 pints Grape Tomatoes
3 Cucumbers
1 Red Onion
8 oz Fresh Mozzarella

Dressing

½ cup Olive Oil
½ cup Apple Cider Vinegar
2 tbsp Fresh Squeezed Lemon Juice about one lemon
½ tbsp SPLENDA® Naturals Sugar & Stevia Sweetener Blend any sweetner of your choosing
1 tsp Garlic Powder
1 tsp Onion Powder
2 tbsp Fresh Dill or to taste
Salt and Pepper to taste

Instructions

Slice grape tomatoes in half and place in a large bowl. Chop red onion and mozzarella and add to bowl.
Peel cucumber. Slice in half lengthwise, use a spoon to scrape out the seeds, discard seeds. Slice in half lengthwise again, then chop cucumber into small pieces. Add to bowl.
Chop dill, set aside.
In a small bowl, mix olive oil, vinegar, lemon juice, SPLENDA, garlic powder, onion powder and fresh dill. Whisk until emulsified. Adjust to taste with salt and pepper, and additional dill if desired.
Stir dressing into the salad and mix well. Cover and refrigerate for at least three hours.

Notes

When serving, use a slotted spoon to serve as there will be additional juices at the bottom of the bowl.

Cut the veggies so they are similar in size so it's way easier to eat.

Add in your favorite ingredients like mozzarella, avocados, or black olives.

Let the salad sit in the fridge for a few hours or overnight to let the flavor build up.

The longer this salad sits, the better it tastes.

Nutrition