CREAMY Cucumber Tomato Salad | Healthy 10 Minute Recipe

This creamy cucumber tomato salad is what healthy and delicious food is all about. It’s filled with flavors, made with simple everyday ingredients, and done in about 10 minutes with absolutely no cooking. Serve it as a starter, or even as a light main course, next to a crunchy baguette and a bottle of chilled Spanish white wine.

To make this recipe, I used an English cucumber. You can use any type of cucumber you like. Either way, after you slice it, make sure to salt the slices and let them rest for 5 to 10 minutes. By taking this step, the salt will extract the water from the cucumber. That way it doesn’t water down the salad, and it’s full of flavor.

To make the creamy dressing, I used low-fat plain Greek yogurt. You can also use full-fat, nonfat, or even a plant-based yogurt to easily veganize this recipe.

TIPS & TRICKS to Make this Recipe: You can serve this salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this CREAMY Cucumber Tomato Salad

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CREAMY Cucumber Tomato Salad

Course Salad

Cuisine Mediterranean

Prep Time 10 minutes

Servings 4

Calories 122 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 English cucumber
• 2 cups cherry tomatoes (cut in half) 300 grams
• 1 small red onion (thinly sliced)
• 1/2 cup low fat plain Greek yogurt 125 grams
• 1 tsp dijon mustard 5 grams
• 1 clove garlic (finely grated)
• 1/2 tsp dried dill 0.50 grams
• 2 tbsp chopped chives 5 grams
• 2 tsp lemon juice 10 ml
• 2 tbsp extra virgin olive oil 30 ml
• sea salt & black pepper

Instructions

1. Cut the cucumber into rounds that are 1 cm thick (a little over a 1/4 inch), then add the slices of cucumber over some paper towels, all in a single layer, and season them with salt on both sides and set aside

2. Add the Greek yogurt into a large bowl, along with the Dijon mustard, grated garlic, dried dill, and chopped chives, then add in the lemon juice and season with salt & pepper, whisk together, once it's well mixed, slowly add in the olive oil while whisking continuously, then add in the cherry tomatoes and sliced onion

3. After leaving the slices of cucumber for 5 to 10 minutes, pat them completely dry, then cut each one in half to end up with half-moon shapes, add them into the bowl, season with black pepper, and gently mix together until well mixed

4. Serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

CREAMY Cucumber Tomato Salad

Amount Per Serving

Calories 122 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 2mg1%

Sodium 225mg10%

Potassium 329mg9%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 6g7%

Protein 5g10%

Vitamin A 534IU11%

Vitamin C 23mg28%

Calcium 66mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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