Creamy tomato and cucumber salad
Recipe for creamy tomato and cucumber salad with Greek yoghurt.
Servings 4 people
Calories 73kcal
Ingredients
- 200 g Greek yoghurt, preferably 10% fat
- 1 clove garlic, grated or crushed
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 300 g cucumber, cut into large dice
- 300 g cherry tomatoes, diced
- 1 small red onion, cut into thin strips
- Salt and freshly ground pepper
- Finely chopped dill (optional)
Instructions
- Tip the diced cucumber and tomatoes into a sieve, season with salt and leave them to drain.
- Meanwhile, stir together the Greek yoghurt, garlic, mustard and lemon juice for the dressing.
- Stir the cucumber and tomatoes so they release as much liquid as possible, then pat the surface dry with a little kitchen paper.
- Tip the cucumber, tomatoes and red onion into the dressing and stir well – together with the dill, if using – then season with freshly ground pepper and salt if needed.
- Leave the salad to stand for a little while, then taste again to see whether it needs more salt and freshly ground pepper.The salad tastes best within the first couple of hours; after that the vegetables may start to release more liquid.
Nutrition
Calories: 73kcal | Carbohydrates: 10g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 41mg | Potassium: 327mg | Fiber: 2g | Sugar: 6g | Vitamin A: 709IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 0.5mg