Eosinophilic Esophagitis Friendly Cucumber-Tomato Salad
Total time25 min
Prep time15 min
Cook time0 min
5.0(10)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 english cucumbers (about 1 ½ lb total), 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!