Tomato and Cucumber Salad by @cookinwithmima

N/A
Easy

1 serving

🍅

500 g

Tomatoes

🥒

350 g

Cucumber

🧅

50 g

Red Onion

🌿

15 g

Parsley

🌾

Cooked Quinoa

🫒

30 ml

Olive Oil

🍋

30 ml

Lemon Juice

🧂

3 g

Salt

🟥

2 g

Sumac

🌱

0.5 g

Dried Mint

🍯

15 ml

Pomegranate Molasses

🧄

3 g

Garlic

🫗

5 ml

White Vinegar

Preparation Steps

  1. Step 1/9

    Wash the tomatoes, cucumber, parsley, and lemon thoroughly under cold water.

    tomatoes
    cucumber
    fresh parsley
    lemon juice
    🪵cutting board

  2. Step 2/9

    Dice the 4 tomatoes and 1 cucumber into bite-size pieces.

    tomatoes
    cucumber
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  3. Step 3/9

    Thinly slice the 1/2 small red onion and add it to the bowl.

    red onion
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  4. Step 4/9

    Chop the 1/4 cup fresh parsley and add it to the vegetables.

    fresh parsley
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  5. Step 5/9

    Mince the 1 garlic clove and place it in a small bowl.

    garlic
    🔪chef's knife
    🪵cutting board
    🥣small bowl

  6. Step 6/9

    Whisk the olive oil, lemon juice, pomegranate molasses, and white vinegar with the garlic.

    olive oil
    lemon juice
    pomegranate molasses
    white vinegar
    garlic
    🥣small bowl
    🥄whisk
    🥄measuring spoons

  7. Step 7/9

    Whisk the salt, sumac, and dried mint into the dressing until evenly combined.

    salt
    sumac
    dried mint
    🥣small bowl
    🥄whisk
    🥄measuring spoons

  8. Step 8/9

    Pour the dressing over the vegetables and toss gently until all ingredients are coated.

    tomatoes
    cucumber
    red onion
    fresh parsley
    olive oil
    lemon juice
    salt
    sumac
    dried mint
    pomegranate molasses
    garlic
    white vinegar
    🥣large mixing bowl

  9. Step 9/9

    Serve immediately, or rest the salad for 10 minutes to let the flavors combine.

    🥣large mixing bowl

Composition

Ingredients

Types

Vegetables, Oils, Fruit, Seasonings, Spices, Herbs, Sweeteners, Condiments

Ingredients

Tomatoes, Cucumber, Red onion, Parsley, Cooked quinoa, Olive oil, Lemon juice, Salt, Sumac, Dried mint, Pomegranate molasses, Garlic, White vinegar

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Low-calorie, Mediterranean diet

Calories

135 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 15g, Dietary fiber: 3.5g, Total fat: 8g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 420mg, Sodium: 310mg, Calcium: 35mg, Iron: 1.2mg

Vitamins

Vitamin C: 28mg, Vitamin K: 95mcg, Vitamin A: 85mcg RAE, Folate: 35mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, small bowl, whisk, measuring spoons

Appliances

to inform

Type

Type

Type Of Dish

Salad, Side Dish, Starter

Occasions

Lunch, Dinner, Summer, Picnic, Barbecue, Potluck

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

Middle Eastern, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crisp, Juicy, Crunchy, Tender

Flavors

Tangy, Sweet, Savory, Herbal, Garlicky, Tart

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 2 days (Store in an airtight container,Stir before serving,Best eaten within 24 hours for maximum crispness), freezer : 0 min (Not recommended because tomatoes and cucumber become watery and soft after thawing)