Tomato-Cucumber Salad
Whether served by itself, on a bed of lettuce, or in the Chicken Shawarma Bowl recipe above, this low-FODMAP salad is bold and refreshing.
Servings 6 people
Ingredients
- 2 medium Roma tomatoes, chopped
- 1 medium cucumber, quartered lengthwise and thinly sliced
- 2 green onions/scallions, thinly sliced (green parts only)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1/4 teaspoon ground black pepper
Instructions
- In a medium bowl, combine the tomatoes, cucumber, and green onion. Add the extra-virgin oil olive, 2 tablespoons red wine vinegar, sugar, oregano, 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt), and ground black pepper. Toss gently to combine.
- Cover and refrigerate until ready to serve.
- Serve over your favorite bed of lettuce or in the Chicken Shawarma Rice Bowls recipe above.
I recommend making the salad at least several hours before serving so the flavors and ingredients have time to mingle. (I usually make the salad right after starting the chicken in the slow cooker in the recipe above.)