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Cucumber and Tomato Salad

prep:10 minutes
ready in:10 minutes
Difficulty
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Show nutritional information
  • Serves: 4
  • Calories: 381
  • Total Fat: 26g
  • Total Carbohydrate: 34g
  • Protein: 1g

This salad would be the perfect antipasto, that is, if pasta were a part of the paleo diet. We regularly make this salad to take on picnics or for casual midweek dinners on the back porch. Despite having sophisticated flavors, this salad easily “dresses down” for any occasion.

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Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Rinse and peel cucumber.
  2. Use julienne peeler to make noodles from the flesh of the cucumber. Stop when you get down to the seeds.
  3. Rinse grape tomatoes, slice in half.
  4. Thinly slice basil, chop oregano, mince garlic.
  5. Toss all ingredients with the kalamata olives in a medium mixing bowl, drizzle with olive oil and balsamic vinegar, and sprinkle with black pepper.

Notes

As an option for this recipe, forgo the olive oil and balsamic vinegar for our balsamic vinaigrette dressing .

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. Primal Newbie
    May 1, 2012

    I really liked this salad. All of the flavors melded well together. This is definitely a keeper.

  2. gloria
    October 11, 2013

    I agree with Primal Newbie. Didn’t have the cherry tomatoes so just chopped what I had, was lazy so didn’t even deseed cucumber was still great! I have all three of their books which are great and have even more recipes than what is on line.

  3. shulintx
    June 29, 2014

    Great salad! A new summer favorite. Even my 9 year old daughter loves it.

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