Cucumber Salad with Tomatoes

Source: Modified from a Food Hero recipe

Serving size: 3/4 cup

Servings per recipe: 6

Try this fresh salad with any summer meal!

View Nutrition Facts


2 cups diced cucumbers

1 cup seeded and diced tomato

1/4 cup chopped sweet onion

2 cups cooked couscous or rice

2 teaspoons dill weed

1/2 cup low-fat Italian salad dressing

1 tbsp parsley


Pot, bowl, measuring cups and spoons, knife and cutting board.


1. Precook the couscous or rice as per package directions.

2. Toss together the cucumber, tomatoes, onions, couscous or rice, dill weed, parsley and salad dressing.

3. For best flavor chill for 1 hour before serving.


Refrigerate the leftovers within 2 hours to maintain food safety.

More About Cucumbers

How to Select

Choose firm, well shaped cucumbers with dark green color, that are heavy for its size.

How to Store

Refrigerate in a plastic bag with some air holes.

How to Prepare

Rinse in cold water. Trim ends. If skin is tough or waxed, peel. If seeds are hard, scoop out. Add fresh cucumber to salads and sandwiches. Have as a snack with dips. Eat raw: Add to salads and sandwiches, or have as a snack with dip. Cut into cubes with tomatoes and herbs, and add salad dressing. Make Greek cucumber-yogurt sauce, or add to cold soups.