Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4–5 ripe tomatoes , sliced
- 1 small red onion , thinly sliced
- 1 cucumber , peeled and diced
- ¼ cup fresh parsley , chopped
- ¼ cup fresh mint , chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Directions
In a mixing bowl, combine the sliced tomatoes, thinly sliced red onion, diced cucumber, fresh parsley , and fresh mint . Toss gently to combine.
In a separate small bowl, whisk together the lemon juice , olive oil , salt, and pepper to create the dressing.
Pour the dressing over the tomato salad and toss gently to coat the ingredients evenly.
Taste the salad and adjust the seasoning according to your preference, adding more salt, pepper, or lemon juice if desired.
Allow the salad to sit at room temperature for about 15–20 minutes to allow the flavors to meld together.
Serve the salad as a refreshing side dish to complement a variety of main courses or as part of a mezze spread.