This cucumber salad is vibrant and cooling with lovely, fresh herbs and loads of crunch. When your yard is overflowing with cucumbers this summer and your lettuce has died, give it a try. If you have any romaine on hand, you can toss it with it or just enjoy the simplicity.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 lemon, juiced and zested
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
- sea salt and freshly ground black pepper to taste
- 4 cups chopped English cucumber
- 20 cherry tomatoes
- ΒΌ red onion, thinly sliced, or to taste
Instructions
- Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
- Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.
Nutrition Facts
| Calories | 58 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 48 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |