Italian Cucumbers & Tomatoes

 

In the summer heat, with the garden beginning to produce bumper crops, there is nothing better than a refreshing side dish you can pick from your own yard (or farmers market or grocery store) and have ready in under ten minutes. This can be served room temperature or refrigerated, and is easy to make ahead for a party later or the next day, but fast enough to be ready like, now.

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Cucumber has cooling properties, and tomatoes have tons of trace minerals and compounds. Put the two together, and you’ll always get something delicious with a side of healthy. Feel free to mix it up with whatever herbs you have handy. I had chives, but dill, parsley, mint, or basil would also go nicely here. You could also add in feta or goat cheese if the spirit moved you.

Oh, and if you don’t have or don’t like bottled Italian dressing, feel free to quickly whip up your own vinaigrette. Combine one from each of the following: 1/4 cup (white vinegar, apple cider vinegar, balsamic vinegar, lime juice, lemon juice) + 2-3 tbsp (olive oil, vegetable oil, coconut oil, palm oil). Optional additions: mashed or diced garlic cloves, fresh/dried herbs, salt and/or pepper, and infused oils or vinegars.

Ingredients:

  • 1 cup cherry tomatoes (or 2 large, diced)
  • 1/2 large cucumber, diced
  • 2-3 tbsp chopped herbs
  • 1/2 cup Italian dressing (affiliate link)

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Step 1: If using cherry tomatoes, cut in half. If using large round tomatoes, dice into quarters or eighths. Rinse the cucumber well, and cut half into small cubes.

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Step 2: Dice your herbs, feel free to combine more than one kind too. Mix it all together in a bowl and drizzle on the dressing. Toss to coat.

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This awesome side dish has graced many a backyard barbecue over the years, and will continue to do so for a very long time. It can be left in the refrigerator overnight, and up to 3 days. The longer you leave it, the more water will come out of the veggies though, so by the third day it gets a little soggy. I bet you’ll finish it all in one sitting anyhow. ūüėČ

Below is the total nutrition information for this dish. It makes about 4 servings at 1/2 cup each.

Nutrition Facts

 

User Entered Recipe
¬†¬†1¬†Serving 
Amount Per Serving
  Calories 281.4
  Total Fat 18.2 g
  Saturated Fat 1.6 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 903.2 mg
  Potassium 261.5 mg
  Total Carbohydrate 25.4 g
  Dietary Fiber 1.4 g
  Sugars 12.1 g
  Protein 1.2 g
  Vitamin A 27.7 %
  Vitamin B-12 0.0 %
  Vitamin B-6 3.6 %
  Vitamin C 99.1 %
  Vitamin D 0.0 %
  Vitamin E 0.7 %
  Calcium 2.7 %
  Copper 3.0 %
  Folate 6.5 %
  Iron 6.7 %
  Magnesium 4.8 %
  Manganese 6.8 %
  Niacin 1.9 %
  Pantothenic Acid     2.9 %
  Phosphorus     4.6 %
  Riboflavin 2.4 %
  Selenium 0.1 %
  Thiamin 2.7 %
  Zinc 2.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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