There are a million variations for this salad. This is the version my mother always made with fresh garden tomatoes and cucumbers. I like it even better the next day.
1. Place the cucumber slices in a colander. Sprinkle the slices with ½ teaspoon of kosher salt; toss to combine. Place the onion slices in a medium bowl. Add the apple cider vinegar to the onions; toss to coat. Let the cucumbers and the onions sit for 30 minutes.
2. After 30 minutes, squeeze the cucumbers to remove any excess moisture. Place the cucumbers in the bowl with the onions.
3. Add the tomato, mayonnaise, and fresh herbs to the bowl with the onion/cuke mixture. Stir to combine, adding more mayonnaise if necessary. Refrigerate the salad for at least one hour before serving. Taste for seasoning, adding more salt and a lot of freshly ground black pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 80 | ||
Calories from Fat: 46 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.1g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 108.3mg | 4 % | |
Potassium 209.1mg | 6 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 7.6g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.