From the Pantry Butler kitchen

Tomato and Cucumber Salad

12 servings

Tomato and Cucumber Salad

This refreshing salad is an excellent source of vitamin C and a great way to take advantage of the vegetables’ summer growing season. USDA MyPlate Kitchen — University of Nebraska at Lincoln — Nebraska Nutrition Education Program (public domain), via myplate.food

Ingredients

  • Salad
  • 4 large tomatoes (cubed)
  • 1 large cucumber (chopped)
  • 1 cup red onion (chopped)
  • 1 cup green pepper (chopped)
  • 1/3 cup parsley (chopped)
  • Dressing
  • 1/3 cup apple cider vinegar
  • 1 tablespoon olive oil (or oil of your choice)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sugar

Method

  1. Wash hands with soap and water.
  2. In a large bowl, combine the salad ingredients.
  3. In a small bowl, mix the dressing ingredients together.
  4. Pour the dressing over the salad.
  5. Mix well.
  6. Refrigerate for at least 1 hour before serving.

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