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Steve Johnson's Cucumber-Tomato Salad

Amy Albert

Yield: Yields 6-1/2 cups.

This salad is delicious with grilled burgers.


  • 2 cucumbers, peeled, halved lengthwise, and seeded
  • 2 ripe red tomatoes, cored
  • 1 shallot, thinly sliced
  • 2 Tbs. good-quality extra-virgin olive oil
  • 2 tsp. red-wine vinegar
  • 1 Tbs. chopped fresh mint; more to taste
  • 1 Tbs. chopped fresh cilantro; more to taste
  • 1 Tbs. chopped fresh flat-leaf parsley; more to taste
  • Coarse salt and freshly ground black pepper to taste

Nutritional Information

  • Nutritional Sample Size per 1/2-cup serving
  • Calories (kcal) : 25
  • Fat Calories (kcal): 20
  • Fat (g): 2
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 0


  • Cut the cucumbers in half again lengthwise and then slice them crosswise 1/8 inch thick. Chop the tomatoes into bite-size pieces. Put the cucumbers, tomatoes, shallot, olive oil, vinegar, mint, cilantro, and parsley in a mixing bowl and toss briefly. Adjust the seasonings and serve.


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Reviews (1 review)

  • NancyFM | 10/04/2008

    I really liked the herb mixture in this salad. Next time I will add one more shallot mine might have been a bit too small. I made the recipe as written and then after tasting it decided I liked it with more tomato too. My husband ended up mounding it in grilled flatbread with the rosemary chicken I served and loved it.

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