Cucumber and Tomato Salad
1 of 2 Photos
Add a Note
My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 381 |
| Fat: | 26 g |
| Carbohydrates: | 34 g |
| Protein: | 1 g |
| Calculated per serving. | |
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.
Serves: 4
Serves: 4
Ingredients
- 1 clove 1 clove Garlic, minced
- 1 cup 1 cup Kalamata Olives
- 1 Tbsp 1 Tbsp Fresh Basil, thinly sliced
- 1 Tbsp 1 Tbsp Fresh Oregano, chopped
- 2 cup 2 cup Cucumber, cut into noodles with a julienne peeler
- 2 cup 2 cup Grape Tomatoes
- 2 Tbsp 2 Tbsp Balsamic Vinegar
- 2 Tbsp 2 Tbsp Extra Virgin Olive Oil
- 1 tsp 1 tsp Black Pepper
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
- Rinse and peel cucumber.
- Use julienne peeler to make noodles from the flesh of the cucumber. Stop when you get down to the seeds.
- Rinse grape tomatoes, slice in half.
- Thinly slice basil, chop oregano, mince garlic.
- 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.
I really liked this salad. All of the flavors melded well together. This is definitely a keeper.