Eosinophilic Esophagitis Friendly Cucumber Tomato Onion Salad
Total time25 min
Prep time15 min
Cook time0 min
4.9(9)
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Learn more →Ingredients
4 servings
- 2 english cucumbers, halved lengthwise and sliced ¼ inch thick
- 3 medium ripe tomatoes, cut into ¾-inch chunks
- ½ medium red onion, thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the sliced cucumbers, tomato chunks, and red onion in a large mixing bowl.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.
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