Posted by Janet Harriett on Jul.16, 2009

ⓒ Janet Harriett

Cucumber and tomato salad captures the flavors of summer and is a tasty way to enjoy the fresh seasonal vegetables this time of year. This update to the classic salad removes the heavy oil from the dressing and substitutes heart-healthy garlic for the traditional onion.

The salad is a snap to prepare and can marinade in the fridge while you prepare the rest of the meal, or add feta or fresh mozzarella to the salad and serve with a whole wheat baguette for a light meal to end a hot day.

Cucumber Tomato Salad

• 2 cucumbers
• 4-5 plum (Roma) tomatoes or 1 pint cherry tomatoes
• 3 Tbsp. balsamic vinegar
• 1 Tbsp minced garlic
• 4 ounces crumbled feta or cubed fresh mozzarella cheese (optional)

In a small bowl, combine the garlic and the vinegar. Let sit while you prepare the vegetables.

Coarsely chop the plum tomatoes, or halve cherry tomatoes and place in a medium bowl. For the most nutrition, leave peels on the cucumbers. Halve the cucumbers lengthwise and scrape out the seeds with a teaspoon. Chop the cucumber into 1/2-inch pieces and combine with the tomatoes.

Add the garlic and vinegar. Toss to coat and refrigerate at least 45 minutes. The flavor improves with longer marinading time. For a lighter flavor, use your favorite herb vinegar.

Top with cheese immediately before serving.

Makes approximately 4-6 side dish servings or 2-3 main dish servings with the feta or fresh mozzarella.

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Posted under Food, Nutrition & Recipes, Healthy Recipes, Raw, Salads and Sides.