Easy Cucumber, Tomato and Onion Salad

A crisp, sweet salad that only takes about 10 minutes to prepare and very low in calories if artificial sweetner is used.

Thankfully we have had unseasonably warm weather where I live which left me yearning for summer, so I made I made what is traditionally more of a summer salad to brighten up lunch.

This is based on a recipe at Recipezaar:
http://www.recipezaar.com/Easy-Cucumber-Tomato-and-Onion-Salad-82461

• 1 1/2 cups chopped cucumbers
• 1 15 oz can diced tomatoes
• 1/2 cup onion, chopped
• 6 packets artifical sweetener (or 3 TBSP Sugar)
• 1/2 cup vinegar 
• 1/2 cup water 
• 1 teaspoon dried dill weed  

How you chop the cucumber and onion is a matter of preference; I usually cut lengthwise half, then each half in half horizontally.
 



Chop up cucumber












Chop up onion

Open up can of diced tomatoes, drain off excess liquid (I used Fiesta Mexican, which made it have a more hot and spicy flavor, but if you have never made anything like this before, you would probably want to just try plain diced tomatoes.

Combine cucumber, onion and tomatoes in large bowl

 In a separate bowl, add 6 packets of artificial sweetener (or you can use 3 TBSP of sugar)

 Add 1/2 cup water

Add 1/2 cup of vinegar (I used white wine vinegar)

 Add 1 tsp. of Dill

Mix water, vinegar and Dill together to make the dressing

 Pour the dressing over the cucumber mixture and toss until well coated, then refrigerate at least 2 hours (best if left to sit overnight).

Serve with at slotted spoon to drain excess liquid.

Thai Cucumber Relish - Ah Jaht

I found this recipe over at One Perfect Bite and like all of the ingredients (although I am the only one that I ever serve food to that does). The author of the recipe advised that they make this as a salad and serve it with Thai Coconut Curry. It is crisp and cool with a hot kick. http://oneperfectbite.blogspot.com/2009/04/thai-cucumber-relish-ah-jaht.html Thai Cucumber Relish - Ah Jaht Ingredients: 1/2 cup white or rice wine vinegar 1/2 cup water 1/2 cup sugar 1 teaspoon salt 2 large hothouse cucumbers or 1 pound garden cucumbers 3 tablespoons thinly sliced shallots or coarsely chopped red onion (I used a yellow onion) 2 teaspoons thinly sliced small red or green chilies (I substituted Red Pepper flakes)

Yield: 3 cups. Combine vinegar, water,sugar and salt in a medium saucepan. Stir over medium heat until sugar and salt dissolve. Set aside. Cool.

The recipe advised to cut cucumbers into 4 long strips then each strip crosswise into bite size triangles - I just cut it into small cubes. I then chopped the onion into small bits and measured out the red pepper flakes then poured into a container and mixed everything together.

Add cooled dressing.

Can be served at room or chilled. I served mine chilled.