Cucumber Tomato Salad #healthy #lunch

Cucumber Tomato Plate of mixed greens is a reviving summer serving of mixed greens recipe (that is normally without gluten and high in nutrient c) you can appreciate while tomatoes are ready and in season (and furthermore significantly less costly than ordinary!). With the climate heating up tomatoes are getting better and better and we're discovering tomatoes are as of now getting ready enough for this recipe.

What's incredible about this plate of mixed greens is you can make it early and it won't shrink since it doesn't contain any lettuce. The tomatoes, cucumbers and onions will mollify a tad as they sit however just to turn out to be increasingly delicate as you eat them. What's more, in the event that you have a repugnance for crude red onion flavors you can drench your red onion cuts in ice water for ten minutes before adding them to the serving of mixed greens to quiet the crude onion season.

The vinaigrette in this recipe is an exemplary red wine vinaigrette with a sound bunch of crisp hacked dill blended in. A great vinaigrette has a proportion of 3 sections oil to 1 section vinegar. You can utilize your preferred plate of mixed greens oil for this and your preferred vinegar, yet in this recipe and with dill as a flavor I decided to utilize red wine vinegar and extra-virgin olive oil. Since we are not utilizing an emulsifier like mayonnaise or mustard you will need to whisk the dressing directly before preparing with the plate of mixed greens.

Cucumber Tomato Plate of mixed greens with a snappy and simple dill vinaigrette in only 10 minutes is the ideal side serving of mixed greens brimming with new summer vegetables.

Ingredients

• 4 cups english cucumbers , cut in half lengthwise and sliced
• 4 vine tomatoes , chopped
• 1/2 red onion , thinly sliced
• 1/4 cup chopped fresh dill
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse ground black pepper

Instructions

1. Add the vegetables to a large bowl, then whisk together the dill, olive oil, vinegar, salt and pepper and pour it over the vegetables tossing them carefully together.

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