Cucumber, tomato, and sweet onion tossed with a light yogurt-dill dressing.
TBy The_Mad_Russian
Servings
4
1 piece English cucumber
3 piece ripe tomatoes
0.5 piece sweet onion
0.5 cup plain Greek yogurt
3 tbsp fresh dill, chopped
1.5 tbsp lemon juice
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil
1 clove garlic
0.5 tsp Dijon mustard
0.5 tsp honey
0.75 tsp kosher salt
0.25 tsp black pepper
Calories
98 kcal
Protein
5g
Carbs
11g
Fat
4g
Fiber
1g
Sugar
7g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep Vegetables
1. Slice the sweet onion into thin half-moons, place in a bowl of ice water, and soak for 10 minutes to mellow its sharpness, then drain well and pat dry.
0.5 piece sweet onion
2. Slice the English cucumber into thin half-moons and cut the tomatoes into bite-sized wedges. Toss the cucumber with half of the kosher salt in a colander and let drain for 10 minutes, then pat dry to keep the dressing from watering down.
1 piece English cucumber,
3 piece ripe tomatoes,
0.4 tsp kosher salt
Make Dressing
3. Grate or finely mince the garlic. In a large bowl, whisk together the plain Greek yogurt, lemon juice, white wine vinegar, extra virgin olive oil, garlic, Dijon mustard, honey, fresh dill, remaining kosher salt, and black pepper until smooth and creamy.
