Description
A refreshing cucumber tomato salad served in edible cups, perfect for appetizers or light meals.
Ingredients
Scale
- 2 large cucumbers
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Slice cucumbers in half lengthwise and scoop out the seeds to create cups.
- In a bowl, combine cherry tomatoes, red onion, and parsley.
- In a separate bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.
- Pour dressing over the tomato mixture and toss gently.
- Fill cucumber cups with the salad mixture.
- Arrange on a serving platter and garnish with additional parsley if desired.
Notes
- For added flavor, consider adding feta cheese or olives.
- Chill the cucumber cups in the refrigerator before serving for a refreshing taste.
- Use heirloom tomatoes for a variety of colors and flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 3g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber tomato salad cups recipe