Cucumber and Tomato Salad
A fresh salad for kebabs, steak, and baked fish: cucumbers, tomatoes, onion, and oil.
- Time
- 10 min
- Serving
- 120 kcal
- Ingredients
- ≈ $1.07
- Protein
- 2 g
Ingredients
- 1 Cucumbers≈ $3.67 per kg 100 g
- 2 Tomatoes≈ $4.67 per kg 120 g
- 3 Onions≈ $1.60 per kg 20 g
- 4 Sunflower oil 8 ml
- 5 Salt 2 g
- 6 Dillpack 50 g ≈ $1.80 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the cucumbers1 and tomatoes2 into large pieces, and slice the onion3 into thin half-moons.
Season with salt, dress with oil, sprinkle with dill6, and serve immediately.
Tips
- Why it works
- Cut tomatoes and cucumbers large so they don’t turn mushy from the salt and oil. Use thin rings for onion so they soften but stay crisp.
- Substitutions
- Replace cucumber with 100g bell pepper for crunch; swap tomato for 120g zucchini if softer texture is preferred.
- Common mistakes
- Over-salting makes cucumbers release water and turn soggy; taste before adding all the salt.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; drain excess liquid before reheating if needed.
- Serve with
- Pair with grilled chicken or as a light lunch with whole-grain bread.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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