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Cool Summer Vegetable Topping

 

7

Yield

6

servings

Prep

10

min

Cook

5

min

Ready

2

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 small red onion
diced
½ each cucumbers
peeled, diced
2 each tomatoes
ripe
1 ¼ teaspoons salt
teaspoon oregano
*
¼ cup parsley leaves
finely chopped
¼ cup basil
finely shredded
*
teaspoon red pepper flakes
*
1 ½ tablespoons olive oil
1 x salt and black pepper
*

Directions

Set the diced onion and cucumber in a bowl.

Bring water to a boil, drop in the tomatoes for a minute, remove and peel.

Seed and dice the tomatoes and add to the bowl.

Sprinkle with the salt and leave for 2 hours.

Drain any liquid from the vegetables and stir in the herbs and pepper flakes.

Toss with olive oil and season.

Serve either as an antipasto salad or toss with cooled curls of pasta to serve as a summer salad.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 5655% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 499mg 21%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 11% Vitamin C 20%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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