Tomato Cucumber Salad with Mint

Tomato Cucumber Salad with Mint

67 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
TOOS64
Recipe by  TOOS64

“This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
  2. Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

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Reviews (67)

Rate This Recipe
CCHADD
65

CCHADD

I liked the idea of mint in the salad because it sounded refreshing, but thought that 1/2 cup seemed like an awful lot. I only used a couple tablespoons or so (didn't measure it) but even so it was a little much for our tastes. I will definitely make the salad again with less mint. The dressing was very good. I didn't seed the tomatoes or cucumbers, either.

AUNTWEBBIE
47

AUNTWEBBIE

I don't normally like mint in my non-dessert dishes, but this was FANTASTIC! Tastes like summer. Use with Splenda, and you've got a very carb-friendly dish, too. I'll be making frequently! Thanks very much for sharing.

BERDISA
23

BERDISA

Refreshingly delicious! I used 3 large Kirby (pickle) cucumbers peeled, halved length wise and sliced. I didn't have any problems mixing them with soft tomatoes. The mint went perfectly with the tomatoes. This dish went very well with fried pork chops. I added cubed fresh mozzerella cheese to the leftovers for lunch the next day. Yummy!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 11.4 g
  • 4%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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