Eosinophilic Esophagitis Friendly Classic Cucumber Tomato Salad
Total time25 min
Prep time15 min
Cook time0 min
4.7(18)
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, halved lengthwise and sliced ¼ inch thick
- 1 lb ripe tomatoes (about 3 medium), cut into ¾-inch chunks
- ½ small red onion, thinly sliced
- 3 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp granulated sugar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh dill, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the red wine vinegar, olive oil, sugar, salt, and black pepper until the sugar and salt dissolve and the dressing is well combined.
- 2
Add the sliced cucumbers, tomato chunks, and red onion to a large mixing bowl. Pour the dressing over the vegetables and toss to coat evenly.
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