Tangy Cucumber Salad Recipe

Name: Tangy Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large cucumbers; 1 large ripe tomato; 4 tbsp good olive oil; 3 tbsp white wine vinegar; 1 tbsp sugar; 1/4 tsp salt; 1/4 tsp dried basil; 1 pinch pepper; 1 fresh ground pepper to taste; 1/4 cup shredded mozzarella cheese

Servings: persons

2 large cucumbers
1 large ripe tomato
4 tbsp good olive oil
3 tbsp white wine vinegar
1 tbsp sugar
1/4 tsp salt
1/4 tsp dried basil
1 pinch pepper
1 fresh ground pepper to taste
1/4 cup shredded mozzarella cheese

1
Peel and chop cucumbers.
2
I half them lengthwise, half them again lengthwise and then chop into big bite size pieces.
3
Dice tomatoes.
4
Lightly toss both in a medium bowl.
5
In a small bowl - mix together oil, vinegar, sugar, basil, salt and pepper.
6
Pour oil mixture over cucumbers and tomatoes.
7
Gently mix.
8
Refrigerate covered for a few hours for flavors to blend.
9
Serve salad with freshly ground pepper and sprinkle a bit of mozzarella cheese on top (however much you prefer - I use about a tablespoon on each serving) Enjoy : )

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large cucumbers, 1 large ripe tomato, 4 tbsp good olive oil, 3 tbsp white wine vinegar, and more.

Yes, Tangy Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tangy Cucumber Salad

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