Refreshing Cucumber Tomato Salad 

This crisp and colorful summer salad bursts with fresh cucumbers, juicy tomatoes, and zesty herbs. With just 15 minutes of prep time and zero cooking required, it's a beginner-friendly recipe perfect for a light, vibrant dish. Whether you're looking for a healthy side dish for a BBQ, a quick lunch, or a simple dinner companion, this gluten-free delight has got you covered.

Full Recipe:

Ingredients

• 1 large cucumber, peeled and thinly sliced

• 2 cups grape or cherry tomatoes, halved

• ½ small red onion, thinly sliced

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh dill, chopped

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• Salt and freshly ground black pepper, to taste

• 1 teaspoon sugar (optional)

• ½ cup crumbled feta cheese or pitted olives (optional)

 Directions

1. Prepare the Vegetables: Peel and thinly slice the cucumber. Halve the grape or cherry tomatoes. Thinly slice the red onion.

2. Combine Ingredients: In a large mixing bowl, combine the prepared cucumber, tomatoes, red onion, chopped parsley, and chopped dill.

3. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, black pepper, and sugar (if using) until the sugar dissolves and the dressing is well emulsified.

4. Toss the Salad: Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

5. Optional Add-ins: If desired, sprinkle crumbled feta cheese or add pitted olives for extra flavor.

6. Chill and Serve: Let the salad rest in the refrigerator for 15 to 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

 Nutritional Information (per serving)

• Calories: Approximately 125 kcal

• Carbohydrates: 7g

• Protein: 2g

• Fat: 8g

• Saturated Fat: 1g

• Sodium: 6mg

• Potassium: 296mg

• Fiber: 2g

• Sugar: 4g

• Vitamin A: 591 IU

• Vitamin C: 12mg

• Calcium: 29mg

• Iron: 1mg