Marinated Tomato Cucumber Salad
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Marinated Tomatoes and Lemon Cucumbers
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15–20 minutes
Ingredients
4-6 medium tomatoes
4-6 lemon cucumbers, (or 1 english or two medium regular)
1 small to medium shallot, finely diced
1–2 cloves garlic, minced
1 T rice vinegar or vinegar of choice
3 T olive oil
1 T fresh, chopped Basil or 1 tsp dried
Salt and pepper to taste
Instructions:
Wash and throughly dry vegetables and herbs.
Slice tomatoes into 6-8 wedges. Remove seeds. Cut each wedge in half (horizontally across).
Slice the cucumbers approximately 1/4 inch thick.
Remove and discard the germ from the center of the bulb of the garlic and mince.
Mince or finely chop the shallot
In a bowl, combine vinegar, olive oil, garlic, shallots and basil. Mix until combined.
Add cucumbers and mix until well coated. Add tomatoes.
Marinate for 30 minutes before serving. Enjoy!
Storage Tip:
Refrigerate leftovers in an airtight container for up to 3 days.
Nutritional Information:
Per Serving (Assuming 6 servings)
Calories: ~120
Protein: ~1.5 g
Carbohydrates: ~7–8 g
Fiber: ~1.5–2 g
Total Fat: ~10 g
Saturated Fat: ~1.3 g
Nutritional Highlights
Blood Sugar Friendly Notes 🍅
This dish is naturally low glycemic and high in hydration. The carbohydrates come mostly from tomatoes and shallots, but they’re balanced by:
Fiber
Healthy monounsaturated fats from olive oil
Acidity from vinegar (which may help moderate post-meal glucose response)
Calorie conscious people can reduce calories while keeping flavor by:
Using 2–3 Tbsp oil and add 1–2 Tbsp water or extra vinegar
Add a squeeze of lemon for brightness
Let it marinate longer to deepen flavor without extra fat
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