Cucumber and Tomato Salad with Vinegar
This cucumber and tomato salad with vinegar, also known as "whiskey salad" is a classic Egyptian side dish that's fresh, tangy, and so easy to make for a meal prep lunch, appetizer, or side dish!
Servings: 4
Equipment
Ingredients
- 2 cups Roma tomatoes halved and quartered
- 2 cups Persian cucumbers cut into half moons
- ½ medium red onion thinly sliced
- Jalapeno optional
- ½ teaspoon sea salt to taste
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1½ teaspoon ground cumin
- Cayenne pepper optional and to taste
- 3 Tablespoons white vinegar
- Juice of 2 key limes or 1 large lime
- 2 Tablespoons tomato paste mixed with a splash of water
- 1/3 cup chopped fresh cilantro
- 3 Tablespoons chopped fresh mint
- Ice cubes
- Cold water to cover
Instructions
- In a large bowl, combine the tomatoes, cucumbers, red onion, cilantro, mint and jalapeño (if using).2 cups Roma tomatoes, 2 cups Persian cucumbers, ½ medium red onion, Jalapeno, 1/3 cup chopped fresh cilantro, 3 Tablespoons chopped fresh mint
- Season with salt, pepper, paprika, cumin, and optional cayenne pepper.½ teaspoon sea salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1½ teaspoon ground cumin, Cayenne pepper
- Add vinegar, lime juice, and the tomato paste mixture.3 Tablespoons white vinegar, Juice of 2 key limes, 2 Tablespoons tomato paste
- Toss everything together, then add ice cubes and enough cold water to just cover the salad, approximately 1 1/2- 2 cups.Ice cubes, Cold water
- Stir and let it sit for 5–10 minutes to chill and marinate.
Nutrition
Serving: 1serving | Calories: 148kcal | Carbohydrates: 32g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1319mg | Potassium: 1640mg | Fiber: 8g | Sugar: 18g | Vitamin A: 4424IU | Vitamin C: 83mg | Calcium: 99mg | Iron: 2mg
