Minted Cucumber-Tomato-Onion Salad


Summer meals are filled with these three main ingredients. This salad is especially

refreshing because the mint gives the salad a clean taste. Don’t bother peeling the cucumbers unless they are waxed.

  • SERVINGServings


  • 4 large cucumbers
  • 1 large Vidalia or other sweet onion
  • 3 large vine-ripened tomatoes, preferably heirloom varieties
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup champagne vinegar or white vinegar
  • 4 Tbs. granulated sugar
  • 1/8 tsp. salt
  • 1 Tbs. olive oil
  • 2 heaping Tbs. freshly torn mint leaves


  1. Slice cucumbers into 1/3-inch-thick rounds, and put slices into a mixing bowl. Slice onion into 1/3-inch-thick wedges, and add to cucumbers. Core and slice tomatoes into 1/2-inch-thick wedges, and add to other vegetables.
  2. Season generously with salt and pepper. Dissolve sugar in vinegar in a bowl, and add salt and olive oil. Whisk to combine, and pour over vegetables. Toss in mint, check seasonings and serve.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 140
  • Carbohydrate Content: 28 g
  • Fat Content: 3 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Sodium Content: 10 mg
  • Sugar Content: 23 g