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Iceberg tomato and cucumber salad

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Ingredients for 2 servings:

  • 150 g cherry tomatoes
  • 2 tbsp sunflower oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Italian herbs
  • 1 small iceberg lettuce
  • 1 small cucumber(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegan

Wash the vegetables. Halve the cherry tomatoes, slice and quarter the cucumber, chop the iceberg lettuce, and place it in a bowl. Add the sunflower oil, balsamic vinegar, and Italian herbs to the salad and stir. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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