Fresh, yummy salad
| 1 1/2 | lbs ripe tomatoes |
| 1/2 | tsp salt |
| 3 | tablespoons extra virgin olive oil |
| 2 | tablespoons lemon juice |
| 1/4 | cup red onion, finely chopped |
| 1/4 | cup mint leaves, fresh, finely chopped |
| 1 | lb cucumbers, seeded |
- Peel, quarter and seed cucumbers, cut into 1/4 inch pieces, toss with 2 tsp salt in a strainer and drain about 1 hour. Discard liquid.
- Core and halve tomatoes, then cut each half into 4-5 wedges. Todd wedges with salt in a large bowl; let rest until a small pool of liquid accumulates, 15-20 minutes.
- Meanwhile, whisk oil, lemon juice, red onion, mint and pepper to taste in a small bowl. Pour mixture over tomatoes and liquid; toss to coat. Rest 5 min to blend flavors.
Salads, Jewish
| Nutrition Facts | ||||||
Serving Size 209.9g |
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Amount Per Serving |
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Calories 96 Calories from Fat
63 |
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% Daily Value* |
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|
Total Fat
7.0g 11%
|
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Saturated Fat
1.0g 5%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
202mg 8%
|
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Total Carbohydrates
8.3g 3%
|
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Dietary Fiber
2.0g 8%
|
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Sugars
4.5g |
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|
Protein
1.6g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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