Cucumber & Tomato Salad
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
tomatoes
|
|
| 1 | each |
cucumbers
|
|
| 1 | small |
onions
|
|
| 1 | tablespoon |
dill weed
fresh |
|
| 1 | x |
salt
|
*
|
| 2 | each |
green chili peppers
chopped |
*
|
| 1 | tablespoon |
vinegar
|
|
| 1 | x |
salad dressing, vinaigrette
oil and lemon |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
tomatoes
|
|
| 1 | each |
cucumbers
|
|
| 1 | small |
onions
|
|
| 15 | ml |
dill weed
fresh |
|
| 1 | x |
salt
|
*
|
| 2 | each |
green chili peppers
chopped |
*
|
| 15 | ml |
vinegar
|
|
| 1 | x |
salad dressing, vinaigrette
oil and lemon |
* |
Directions
Cut tomatoes into 10 wedges.
Pare the cucumber; cut it in half lengthwise and then in thin slices.
Cut onion in half lengthwise and then slice paper thin.
Put the onion slices into a bowl, sprinkle with salt and squeeze in the palm of a hand.
Rinse and pat dry.
On a platter, arrange in succession rows of tomatoes, cucumber slices and onion pieces.
Sprinkle with the dill, salt and chili pepper.
Mix vinegar and dressing and pour over the salad enough to moisten it well.
