Packed with flavors and nutrients, this Cucumber Tomato Onion Salad is perfect for those following a low-carb lifestyle, or simply looking to incorporate more wholesome ingredients into their diet.
Why This Will Be Your New Obsession
- Fast.
- Easy.
- Low Carb.
- Nutritious.
This low-carb cucumber tomato onion salad is a perfect addition to your healthy eating routine. It’s simple to prepare, bursting with flavor, and packed with nutrients. Whether you’re following a low-carb or keto lifestyle or just looking to enjoy a refreshing salad, this recipe will surely satisfy your taste buds
What Are The Benefits Of Eating Cucumber Tomato Onion Salad?
Not only is this summer salad recipe absolutely delicious, but it’s also nutritious as well! Here are a few reasons you’ll want to add it to your meal plan ASAP:
- Low in Carbohydrates - This salad is an excellent choice for those following a low-carb or keto diet, as cucumbers and tomatoes are low in carbs and packed with fiber and essential nutrients.
- Hydration - Cucumbers have a high water content, which helps keep you hydrated, especially during hot summer days.
- Antioxidant-rich - Tomatoes are a great source of antioxidants like lycopene, which can help protect against certain diseases and promote overall health.
- Nutrient-dense - Onions contain essential vitamins and minerals while adding a delightful crunch and flavor to the salad.
Ingredients You’ll Need
- Cucumbers
- Tomatoes
- Red onion
- Extra-virgin olive oil
- Red Wine Vinegar
- Dill
- Salt and pepper
How To Make Cucumber Tomato Onion Salad
Prepare the Vegetables. Start by washing the cucumbers and tomatoes thoroughly under cold running water. Pat them dry with a clean kitchen towel. Trim the ends of the cucumbers and then slice them into thin rounds. Slice the tomatoes into wedges or bite-sized pieces.
Slice the Red Onion. Peel the red onion and cut it in half. Slice it thinly into half-moon shapes. If you find the onion flavor too strong, you can soak the sliced onion in cold water for about 10 minutes to mellow out the taste. Drain and pat dry before adding it to the salad.
Assemble the Salad. In a large salad bowl, combine the sliced cucumbers, tomatoes, and red onions.
Prepare the Dressing. In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dill, salt, and pepper. The red wine vinegar adds a tangy acidity to the salad while the dill enhances the flavors. Adjust the seasoning to suit your taste preferences.
Toss and Marinate. Drizzle the dressing over the salad ingredients in the bowl. Gently toss the vegetables with the dressing to ensure an even coating. Allow the salad to marinate for about 10-15 minutes to let the flavors meld together. This will also allow the vegetables to absorb the dressing.
Garnish and Serve. Before serving, you can garnish the salad with some fresh parsley leaves for added freshness and a pop of color. Serve the low-carb cucumber tomato onion salad chilled and enjoy!
Tips And Tricks
While this recipe is hard to mess up, there certainly are a few tips and tricks you can use to guarantee it turns out perfect every time. Here are some tips and tricks to enhance your cucumber tomato onion salad-making experience:
- Seed the Cucumbers. If you prefer a less watery salad, you can remove the seeds from the cucumbers. Cut the cucumbers in half lengthwise and use a spoon to scrape out the seeds. This will help prevent excess moisture in your salad.
- Salt the Cucumbers. After slicing the cucumbers, sprinkle them with salt and let them sit for about 10 minutes. This process helps draw out excess water, resulting in a crunchier salad. Rinse the cucumbers and pat them dry before adding them to the salad.
- Customize the Onion Flavor. If you find raw onions too pungent, you can mellow out their flavor by soaking the sliced onions in cold water for 10 minutes before adding them to the salad. This technique helps reduce the sharpness of the onions while maintaining their crunch.
- Serve Chilled. For a refreshing and crisp salad, refrigerate it for at least 30 minutes before serving. This allows the vegetables to chill and the flavors to develop fully.
- Don’t Overdress. Start with a modest amount of dressing and gradually add more as needed. You want the dressing to enhance the flavors without overwhelming the fresh taste of the vegetables.
Variations
With such a delicious base, it’s only natural to want to add some of your other favorite ingredients to create new and exciting flavor combinations. Here are a few of my favorite ways to switch things up:
Mediterranean Twist
- Add some crumbled feta cheese for a creamy and tangy element.
- Toss in some pitted Kalamata olives for a salty and briny kick.
- Sprinkle with fresh chopped parsley, oregano, or basil for a Mediterranean herb-infused taste.
Creamy Avocado
- Slice ripe avocados and add them to the salad for a creamy and nutritious addition.
- Drizzle with a dressing made from mashed avocado, lemon juice, garlic, and a touch of olive oil.
- Consider adding a sprinkle of toasted sesame seeds or sunflower seeds for a crunchy texture.
Asian Fusion
- Thinly slice some cucumbers, tomatoes, and onions and marinate them in a dressing made from soy sauce, rice vinegar, sesame oil, and a touch of honey or sweetener.
- Add some julienned carrots, bean sprouts, or sliced radishes for added crunch and color.
- Garnish with toasted sesame seeds and chopped green onions.
Remember, these variations are just a starting point, and you can mix and match ingredients to create your own unique cucumber tomato onion salad. Feel free to explore different flavors and ingredients that appeal to your taste preferences.
What To Serve With It
- Frittata - If you’re looking for a vegetarian option, a slice of quiche or a vegetable frittata makes an excellent accompaniment to the salad. The savory and satisfying nature of these dishes complements the lightness of the salad.
- Shrimp Skewers - Skewered grilled shrimp or prawns make delectable seafood pairing with the salad. The succulent and flavorful shrimp add a touch of elegance and protein to the meal.
- Grilled Chicken - Grilled chicken thighs marinated with herbs and spices make a fantastic protein-rich option to serve alongside the salad. The combination of the juicy chicken and the fresh salad creates a well-balanced and satisfying meal.
How Long Does It Last?
Cucumber tomato onion salad is best enjoyed when fresh, as the vegetables retain their crispness and flavors. However, if properly stored in the refrigerator in an airtight container, the salad can be kept in the refrigerator for 2-3 days.
To prolong the shelf life of the salad, you can prepare the dressing separately and add it to the salad just before serving. This prevents the vegetables from becoming too soggy.
More Spectacular Salad Recipes
- Apple Zucchini Salad
- Indian Cucumber Salad
- Korean Cucumber Salad
- Smashed Cucumber Salad
- Big Mac Salad
- Corn and Tomato Salad
Cucumber Tomato Onion Salad | Simple Summer Salad Recipe
Ingredients
- ▢ 2 cups cucumber
- ▢ 2 cups tomato
- ▢ 1/2 cup red onion
- ▢ 2 tbsp extra virgin olive oil
- ▢ 1 tbsp red wine vinegar
- ▢ 1 tsp dill
- ▢ 1/2 tsp salt
- ▢ 1/4 tsp pepper
Instructions
- Prepare the Vegetables. Start by washing the cucumbers and tomatoes thoroughly under cold running water. Pat them dry with a clean kitchen towel. Trim the ends of the cucumbers and then slice them into thin rounds. Slice the tomatoes into wedges or bite-sized pieces.
- Slice the Red Onion. Peel the red onion and cut it in half. Slice it thinly into half-moon shapes. If you find the onion flavor too strong, you can soak the sliced onion in cold water for about 10 minutes to mellow out the taste. Drain and pat dry before adding it to the salad.
- Assemble the Salad. In a large salad bowl, combine the sliced cucumbers, tomatoes, and red onions.
- Prepare the Dressing. In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dill, salt, and pepper. The red wine vinegar adds a tangy acidity to the salad while the dill enhances the flavors. Adjust the seasoning to suit your taste preferences.
- Toss and Marinate. Drizzle the dressing over the salad ingredients in the bowl. Gently toss the vegetables with the dressing to ensure an even coating. Allow the salad to marinate for about 10-15 minutes to let the flavors meld together. This will also allow the vegetables to absorb the dressing.
- Garnish and Serve. Before serving, you can garnish the salad with some fresh parsley leaves for added freshness and a pop of color. Serve the low-carb cucumber tomato onion salad chilled and enjoy!
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Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Cucumber Tomato Onion Salad | Simple Summer Salad Recipe
Ingredients
- 2 cups cucumber
- 2 cups tomato
- 1/2 cup red onion
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dill
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Prepare the Vegetables. Start by washing the cucumbers and tomatoes thoroughly under cold running water. Pat them dry with a clean kitchen towel. Trim the ends of the cucumbers and then slice them into thin rounds. Slice the tomatoes into wedges or bite-sized pieces.
- Slice the Red Onion. Peel the red onion and cut it in half. Slice it thinly into half-moon shapes. If you find the onion flavor too strong, you can soak the sliced onion in cold water for about 10 minutes to mellow out the taste. Drain and pat dry before adding it to the salad.
- Assemble the Salad. In a large salad bowl, combine the sliced cucumbers, tomatoes, and red onions.
- Prepare the Dressing. In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dill, salt, and pepper. The red wine vinegar adds a tangy acidity to the salad while the dill enhances the flavors. Adjust the seasoning to suit your taste preferences.
- Toss and Marinate. Drizzle the dressing over the salad ingredients in the bowl. Gently toss the vegetables with the dressing to ensure an even coating. Allow the salad to marinate for about 10-15 minutes to let the flavors meld together. This will also allow the vegetables to absorb the dressing.
- Garnish and Serve. Before serving, you can garnish the salad with some fresh parsley leaves for added freshness and a pop of color. Serve the low-carb cucumber tomato onion salad chilled and enjoy!
Cucumber Tomato Onion Salad | Simple Summer Salad Recipe https://twosleevers.com/cucumber-tomato-onion/
Yes, you too can make an easy, elegant French Dessert at home, in your Instant pot! This simple but very yummy Cherry Clafoutis uses frozen, defrosted cherries so that you can enjoy it any time of year.
Why You’ll Love This Instant Pot Cake
- Easy. A simple pour and cook recipe made simple in your Instant Pot.
- Flavorful. Packed with the natural tart and sweet flavors of cherry.
- Versatile. This clafoutis recipe can be customized with a variety of fruits from your refrigerator or freezer.
What Is Clafoutis?
If you’re wondering, What is clafoutis, the simplest way I can describe this is fruit baked in a custard or fruit baked in a batter.
Which brings us to making Cherry Clafoutis in an Instant Pot. Traditionally, of course, this is baked. But I often make Instant Pot cakes that were supposed to be baked and they are actually quite delicious. If you haven’t tried my Instant Pot Keto Carrot Cake .
So does the Instant Pot actually BAKE these cakes?
Not in the least. They are steamed cakes.
But they do not taste soggy at all. They are just moist and usually fairly light. It’s a great way to make cakes without heating up the whole kitchen with your oven.
Ingredients You’ll Need
- Frozen Pitted Cherries- These will be thawed and drained before adding them to the Cherry Clafoutis.
- Eggs - Help bind the cake and work as a leavener.
- Truvia - You can substitute the Truvia with 1/2 cup of granulated sugar if you’re not watching your carbs.
- All-Purpose Flour
- Whole Milk
- Lemon - The acidity in the lemon helps balance the sweetness in some of the other ingredients.
- Vanilla extract - To bring out the natural sweetness in the cherries.
To make this very simple classic French dessert, you need no fancy ingredients. Just frozen cherries that have been thawed, sugar, milk, flour, vanilla extract–and some lemon juice.
The lemon juice really helps perk up the flavor of the cherries so don’t pass up on that. This is a dessert so simple, even a child could make it.
How To Make Cherry Clafoutis
I am no Julia Child (obviously) but I too can make French Desserts–but only if they are stupid easy. This Cherry Clafoutis qualifies.
Basically, you take frozen, defrosted cherries. You mix up some eggs, milk, flour, and sweetener to make a custard, and you cook the two together. Here are the step by step instructions that are broken down even further later on in the post:
- Place cherries in a heat-safe, well-greased 6 x 4 metal pan.
- In a blender on low speed, mix together the eggs, sweetener, flour milk, lemon zest, lemon juice, and vanilla. Pour this mixture on top of the cherries. Cover the pan with foil sealing well on all sides.
- Place two cups of water in the inner liner of your Instant Pot. Place a steamer rack into the inner liner.
- Place the foil-covered bowl on the rack.
- Cook at high pressure for 20 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
- At this point, you could choose to top with a little more sugar, and either broil or air fry the Clafoutis, or serve as is
New To Pot In Pot Cooking?
If you’re living a low carb lifestyle, check out my Mixed Berry Custard ! It’s a lot like this clafoutis but it’s keto friendly.
Cherry Clafoutis Variations
I’ve made this with many different berries. So if you’re craving a raspberry dessert, for example, make this with raspberries. Really any kind of berry will work. But so will different soft stone fruits.
I do think you need the fruit to be super ripe if you’re going to use plums or peaches, as there isn’t enough time to truly cook the fruit down.
What To Serve With Clafoutis
A Cherry Clafoutis is a perfect balance between tart and sweet, but if you’re wanting to make your Instant Pot cake even more decadent, consider serving it with one of these:
- Vanilla Ice Cream
- Whipped Topping
- Chocolate Syrup
How Long Does It Last?
Since this clafoutis recipe contains fruit, the moisture content is fairly high. Typically desserts that are high in moisture have a shorter shelf life to avoid bacteria or mold growth.
While this Cherry Clafoutis recipe is technically shelf stable, it does last longer if stored in an airtight container in the refrigerator. If you keep it chilled, you can expect it to last for 4-5 days. Left at room temperature, you should consume it within 3 days of preparing it in your Instant Pot.
Want MoreInstant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
Instant Pot Cherry Clafoutis Recipe | French Dessert
Ingredients
- ▢ 12 ounces ( 340.2 g ) Frozen Pitted Cherries , thawed and drained
- ▢ 2 ( 2 ) Eggs
- ▢ 1/4 cup ( 0.25 g ) Truvia , (or 1/2 cup sugar)
- ▢ ¼ cup ( 31.25 g ) All-Purpose Flour
- ▢ 1/3 cup ( 81.33 ml ) Whole Milk
- ▢ 1 ( 1 ) Lemon , zested and juiced
- ▢ 1 teaspoon ( 1 teaspoon ) vanilla extract
Instructions
Place cherries in a heat-safe, well-greased 6 x 4 metal pan.
In a blender on low speed, mix together the eggs, sweetener, flour milk, lemon zest and juice and vanilla. Pour this mixture on top of the cherries. Cover the pan with foil sealing well on all sides.
Place two cups of water in the inner liner of your Instant Pot. Place a steamer rack into the inner liner.
Place the foil-covered bowl on the rack.
Cook at high pressure for 20 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
At this point, you could choose to top with a little more sugar, and either broil or air fry the Clafoutis, or serve as is
You can make a clafoutis with berries such as blueberries, strawberries, raspberries etc.
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
