Anti Inflammatory Cucumber-Tomato Salad

Total time25 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

2 english cucumbers (about 1 ½ lb total), halved lengthwise and sliced ¼ inch thick
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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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
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
½ tsp salt, plus more to taste
¼ tsp black pepper
¼ cup fresh dill, roughly chopped
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the sliced cucumbers in a large mixing bowl and sprinkle with 1/4 tsp of the salt. Toss to coat and let stand for 10 minutes — the cucumbers will release some liquid.
2
While the cucumbers rest, whisk together the red wine vinegar, olive oil, sugar, remaining 1/4 tsp salt, and black pepper in a small bowl until the sugar and salt are fully dissolved.

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