Greek-Style Cucumber and Tomato Salad

3 Reviews
100% would make this recipe again

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Curing : 20 min Preparation : 10 min
150 calories/serving
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Ingredients

1 cucumbers, medium size, sliced 260 g
2 tomatoes, deseeded and diced 240 g
10 black olives 4 tbsp
4 tsp extra virgin olive oil 20 mL
2 tsp wine vinegar 10 mL
1 tsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Prepare the cucumber: Sprinkle with salt and let drain 20 min. Slice the cucumber then add it to a salad bowl. Dice the tomatoes discarding the seeds, then add the tomatoes to the salad bowl. Add the olives.
  2. In a small bowl, whisk together the oil, vinegar, salt and pepper until the vinaigrette is emulsified. Adjust the seasoning. Pour the vinaigrette into the salad bowl then toss well. Sprinkle some oregano on top then serve.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

150

Fat

12 g

19 %

Saturated 1.7 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

230 mg

9 %

Carbohydrate

10 g

3 %

Fibre

3 g

12 %

Sugars

5 g

Net Carbs

7 g

Protein

2 g

Vitamin A

37 %

Vitamin C

29 %

Calcium

5 %

Iron

12 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Potassium, Vitamin E
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin C, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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