Tomato-Cucumber Salad with Parsley and Mint
By American Institute for Cancer Research
Prep Time
15 minutes
Number of Servings
4
Recipe Source
Ingredients
- 4 medium ripe tomatoes, seeded and chopped
- 1⁄2 medium cucumber, peeled, seeded, and chopped
- 1⁄3 cup diced red onion
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh mint, chopped
- 1 Tbsp red wine vinegar
- 2 tsp olive oil
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Directions
- In large bowl, combine tomatoes, cucumber, red onion, parsley, and mint.
- In small bowl, whisk together vinegar, oil, and mustard. Add to tomato mixture and toss to coat.
- Season to taste with salt and black pepper. Serve chilled or at room temperature.
Nutrition Info
49 Calories, 2 g Protein, 6 g Carbohydrates, 2 g Fiber, 3 g Total fat (2 g mono), 65 mg Sodium. ★★ vitamin C.
Contributor
American Institute for Cancer Research
The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that they can help people make informed lifestyle choices to reduce their cancer risk.
