Tomato Cucumber Salad with Oregano Dressing

Author: Canadian Living

The inspiration for this salad comes from Grano, a popular Italian restaurant in Toronto. If you like, use yellow tomatoes to make this dish even more colourful.

  • Portion size 6 servings

Ingredients

  • 4 tomatoes
  • 1 English cucumber (12 inches/30 cm)
  • 2 celery sliced
  • 1/3 cup thinly sliced sweet onion
  • 1/3 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil or mint
Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • 1 clove garlic minced
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

Dressing: In bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Core and cut each tomato into thick wedges. Cut cucumber in half lengthwise; cut crosswise into 1/2-inch (1 cm) thick slices.

In large bowl, toss together tomatoes, cucumber, celery, onion and dressing to coat. Sprinkle with parsley and basil; toss to combine.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 213 mg
  • Protein 1 g
  • Calories 93.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato Cucumber Salad with Oregano Dressing

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