Purple Onion, Tomato and Cucumber Salad
Fresh and vibrant, this Purple Onion, Tomato, and Cucumber Salad is tossed with a tangy dressing, making it a quick, gluten-free, vegan side dish ready in 10 minutes.
Servings 4 serves
Calories 288kcal
Ingredients
Vegetables
- 2 cups cherry tomatoes, halved
- 1 large purple onion, peeled and thinly sliced
- 1 large cucumber, chopped into small cubes/chunks
Dressing
- ½ cup extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 Tbsp balsamic vinegar
- 2 tsp dried dill
Instructions
Vegetables
- Prepare Vegetables: In a large mixing bowl, add all chopped vegetables. Set aside.
Dressing
- Prepare Dressing: In a small mixing bowl, combine all dressing ingredients and whisk until well combined.
- Combine: Pour the dressing over the vegetables and stir to coat everything evenly.
- Serve: Transfer the salad to a large serving bowl or platter.
- Enjoy: Serve immediately and enjoy!
Notes
Store: Refrigerate leftovers in an airtight container for 2-4 days.
Freeze: The salad dressing can be frozen separately in an airtight container for up to 1 month.
Thaw: Thaw the dressing in the refrigerator overnight.
Serve: Stir the dressing well after thawing and toss with fresh vegetables when ready to serve. Avoid freezing the vegetables, as they may lose their texture.
Nutrition
Calories: 288kcal | Carbohydrates: 10g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 25mg | Potassium: 454mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1070IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 1mg