Tomato and Cucumber Salad

Name: Tomato and Cucumber Salad
Yield: 12 Servings
Ingredients: Salad; 4 large tomatoes (cubed); 1 large cucumber (chopped); 1 cup red onion (chopped); 1 cup green pepper (chopped); 1/3 cup parsley (chopped); Dressing; 1/3 cup apple cider vinegar; 1 tablespoon olive oil (or oil of your choice); 2 cloves garlic (minced); 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon sugar

Source: University of Nebraska at Lincoln Nebraska Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This refreshing salad is an excellent source of vitamin C and a great way to take advantage of the vegetables’ summer growing season.

Makes

12 Servings

Ingredients

Salad
4 large tomatoes (cubed)
1 large cucumber (chopped)
1 cup red onion (chopped)
1 cup green pepper (chopped)
1/3 cup parsley (chopped)
Dressing
1/3 cup apple cider vinegar
1 tablespoon olive oil (or oil of your choice)
2 cloves garlic (minced)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar

Directions

Wash hands with soap and water.
In a large bowl, combine the salad ingredients.
In a small bowl, mix the dressing ingredients together.
Pour the dressing over the salad. Mix well.
Refrigerate for at least 1 hour before serving.

Notes

Learn more about: Tomatoes Cucumbers Onions Bell Peppers Herbs Garlic

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.