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4 Serves
15 Mins
Thoroughly wash the cucumber, tomato, and onion under cold running water.
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Vitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
92 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
355 mg / 4,700 mgSodium
696 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Using a chefs knife and cutting board, chop the cucumber, tomatoes, and onion into bite-sized chunks.
In a small bowl, whisk together the extra virgin olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the chopped vegetables in a large mixing bowl and drizzle with the prepared dressing, tossing gently to coat.
17
g64
g16
g
Greek
