Tomato and Cucumber Salad
This salad is perfect for when gardens are overflowing with fresh tomatoes and herbs!
Servings: 6
Calories: 43kcal
Ingredients
- 1/2 cup Greek yogurt
- 2 tablespoons tarragon vinegar
- 1 teaspoon lemon zest
- 1 teaspoon chopped garlic
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 3 cups Bibb lettuce shredded, Boston or Butter lettuce
- 4 to 5 large tomatoes sliced
- 1 large cucumber peeled if not English hothouse cucumber, sliced
Instructions
- In a medium mixing bowl, whisk together the yogurt, vinegar, zest, garlic, dill and mint. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes.
- Arrange the lettuce on a serving platter. Arrange tomatoes and cucumbers and on top of the lettuce, alternating each one. Season with salt and pepper. Drizzle dressing over the top.
Notes
Make ahead: dressing can be made up to 24 hours ahead of time, covered and refrigerated. Bring to room temperature before using.
Nutrition
Calories: 43kcal | Carbohydrates: 7g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 442mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1914IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg