Heirloom Tomato Salad with Cucumbers & Onion (garden-to-table)
Add a few White Beans to the marinated vegetables for a light dinner or lunch.
Servings: 8 servings
Calories: 111kcal
Ingredients
- 4 medium cucumbers sliced
- 1 teaspoon salt divided
- 2 tablespoons fresh basil chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves chopped
- 1 teaspoon fresh ground black pepper
- 3 tablespoons good quality red wine vinegar
- ¼ cup extra virgin olive oil
- 2 ½ pounds heriloom tomatoes quartered and cut in half
- 1 small red onion sliced thin
- 1 can of cannellini beans rinsed and drained (optional)
Instructions
- Place the sliced cucumbers in a large colander and sprinkle with ½ teaspoon salt. Toss to coat and leave to drain.
- Combine the basil, thyme, oregano, ½ teaspoon salt, pepper, red wine vinegar and olive oil. Whisk and set aside.
- Combine the tomatoes, onions and drained cucumbers. Pour the vinaigrette over the vegetables and set aside at room temperature for about 30 minutes. Add white beans if desired and toss gently before serving.
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 111kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 302mg | Potassium: 572mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1333IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg