Tomato and Cucumber Salad

This tomato and cucumber salad is so refreshing on a hot day. I intended to make it as a side, but instead just ended up eating the whole salad for dinner, because it was just so good!

And, did I mention extremely healthy? It’s all vegetables and healthy oils. The cucumber and tomato combination is refreshing, while the scallions add a little more flavor. If you’re worried about your salt intake, but omit it.

My recipe features the Carapelli Organic Extra Virgin Olive Oil I was given to try, and is part of a week-long series of recipes using the product. The oil adds a light, fruity flavor without being over powering allowing the flavor of the veggies to come through.

Tomato and Cucumber Salad
by Michelle Maskaly, The Adirondack Chick

1 large tomato
1 large cucumber
1 teaspoon Carapelli Organic Extra Virgin Olive Oil (about)
1 scallion stalk
fresh ground pepper
fresh ground sea salt

Peel the cucumber and slice it, along with the tomato.

Starting with the cucumber, arrange the slices in a circular direction on the plate alternating the cucumber with the tomato.

Using a scissor, cut pieces of the scallion and scatter over the dish. Sprinkle with salt and pepper.

Finally, drizzle the olive oil over the salad.

Since you know I love recipes that can be easily modified, if you want to make this for large crowd, just increase the amount of vegetables. 🙂


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