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2 hours
Prep: 10 minutes
Cook: 5 minutes
56 calories per serving view nutrition facts
6 servings
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| 1 | small | red onion | diced |
| 1/2 | each | cucumber | peeled, diced |
| 2 | each | tomatoes | ripe |
| 1 1/4 | teaspoons | salt | |
| 1/8 | teaspoon | oregano | |
| 1/4 | cup | parsley leaves | finely chopped |
| 1/4 | cup | basil | finely shredded |
| 1/8 | teaspoon | red pepper flakes | |
| 1 1/2 | tablespoons | olive oil | |
| 1 | x | salt and black pepper |
Set the diced onion and cucumber in a bowl.
Bring water to a boil, drop in the tomatoes for a minute, remove and peel.
Seed and dice the tomatoes and add to the bowl.
Sprinkle with the salt and leave for 2 hours.
Drain any liquid from the vegetables and stir in the herbs and pepper flakes.
Toss with olive oil and season.
Serve either as an antipasto salad or toss with cooled curls of pasta to serve as a summer salad.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 499mg | 21% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 4.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 11% | Vitamin C | 20% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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