Summer Tomato, Onion & Cucumber Salad

Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possible — think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

Prep/Cook Time: 50 Minutes (including 30 minutes marinating time), Servings: 6

Ingredients

• 3 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1 teaspoon honey
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper, or more to taste
• 2 medium cucumbers
• 4 medium tomatoes, cut into 1/2-inch wedges
• 1 Vidalia or other sweet onion, halved and very thinly sliced
• 2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

Directions

1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
3. Just before serving, add herbs and toss again.

Nutritional Information

Per Serving: 58 Calories, Total Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 8 g, Fiber: 2 g, Total Sugars: 6 g, Added Sugars: 1 g, Protein: 1 g, Sodium: 202 mg, Potassium: 264 mg, Folate: 30 mcg, Calcium: 27 mg

© Dotdash Meredith. All rights reserved. Used with permission.