Refreshing Lemon-Herb Cucumber and Tomato Salad
Refreshing Lemon-Herb Cucumber and Tomato Salad
Ingredients
For the Salad
- 1 head iceberg lettuce, cored and chopped
- 1 English cucumber, thinly sliced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 red onion, thinly sliced
For the Lemon-Herb Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the vegetables: Core and chop the iceberg lettuce into bite-sized pieces. Thinly slice the English cucumber. Halve the cherry tomatoes. Thinly slice the red onion into delicate rings or half-moons.
⏱️ 7 min
- 2
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, chopped fresh dill, chopped fresh parsley, dried oregano, minced garlic, Dijon mustard, granulated sugar, salt, and black pepper until the dressing is well combined and slightly emulsified.
⏱️ 3 min
- 3
Combine salad ingredients: In a large salad bowl, gently combine the chopped iceberg lettuce, sliced English cucumber, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 2 min
- 4
Dress and serve: Pour the lemon-herb dressing over the salad ingredients. Toss gently until all vegetables are evenly coated. Serve immediately as a refreshing side or a light main course.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Refreshing Lemon-Herb Cucumber and Tomato Salad
Ingredients
For the Salad
- 1 head iceberg lettuce, cored and chopped
- 1 English cucumber, thinly sliced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 red onion, thinly sliced
For the Lemon-Herb Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the vegetables: Core and chop the iceberg lettuce into bite-sized pieces. Thinly slice the English cucumber. Halve the cherry tomatoes. Thinly slice the red onion into delicate rings or half-moons.
⏱️ 7 min - 2
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, chopped fresh dill, chopped fresh parsley, dried oregano, minced garlic, Dijon mustard, granulated sugar, salt, and black pepper until the dressing is well combined and slightly emulsified.
⏱️ 3 min - 3
Combine salad ingredients: In a large salad bowl, gently combine the chopped iceberg lettuce, sliced English cucumber, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 2 min - 4
Dress and serve: Pour the lemon-herb dressing over the salad ingredients. Toss gently until all vegetables are evenly coated. Serve immediately as a refreshing side or a light main course.
⏱️ 3 min