Summer Tomato, Onion & Cucumber Salad

By sorrelsm

Makes: 6 servings, about 1 1/2 cups each

Per serving:
58 calories;
3 g fat (0 g sat, 2 g mono);
0 mg cholesterol;
8 g carbohydrate;
1 g added sugars;
1 g protein; 2 g fiber;
202 mg sodium;
264 mg potassium.

Nutrition bonus: Vitamin C (20% daily value).

Ingredients

• 3 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper, or more to taste
• 2 medium cucumbers
• 4 medium tomatoes, cut into 1/2-inch wedges
• 1 Vidalia or other sweet onion, halved & thinly sliced
• 2 TBLESP coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

Details

Servings 6
Adapted from shine.yahoo.com

Preparation

Step 1

1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
3. Just before serving, add herbs and toss again.