Cucumber, Tomato, Pepper and Red Onion salad

Cucumber, Tomato, Pepper and Red Onion salad

Per one serving = Cal: ~165 kcal, Protein: ~3,5g, Fat: ~1g, Carb: ~23g, Fib: ~6g

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Ingredients for 2 servings: 

250g/~2 cups sliced Cucumber

300g/~2 cups halved Cherry Tomatoes 

100g/~1/2 cup thinly sliced Red Onion

600g/~4 cups diced Bell peppers 

150g/~6 cups  Salad leaves  

1 Tbsp olive oil

Salt and pepper

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Steps:

Prepare the Ingredients:

Cucumber: Rinse and slice the cucumber (250 g) into thin half-moons (~1/4-inch thick) or small chunks, depending on preference. Place in a large mixing bowl.

Cherry Tomatoes: Rinse and halve the cherry tomatoes (300 g, ~15-20 medium tomatoes). Add to the mixing bowl.

Red Onion: Peel and thinly slice the red onion (100 g) into rings or half-moons for a milder flavor. Soak in cold water for 5 minutes (optional) to reduce sharpness, then drain and add to the bowl.

Bell Peppers: Rinse and dice the 4 medium bell peppers (600 g, 150 g each) into bite-sized pieces (1/2-inch dice). Add to the mixing bowl.

Salad Leaves: Rinse and pat dry the salad leaves (150 g, ~6 cups loosely packed). If leaves are large (e.g., romaine), tear into smaller pieces. Add to the mixing bowl.

Assemble the Salad :In the large mixing bowl, gently toss the cucumber, cherry tomatoes, red onion, bell peppers, and salad leaves to combine evenly. Ensure the ingredients are well distributed for a balanced mix of textures and colors.

Dress and Season:

Drizzle the 1 Tbsp olive oil evenly over the salad. Toss gently to coat all ingredients lightly.

Season with a pinch of salt and pepper to taste. Adjust seasoning carefully, as the vegetables are naturally flavorful.

Serve:

Divide the salad between two plates or bowls.

Serve immediately to maintain the crispness of the salad leaves and vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes (all ingredients raw)

Total Time: ~15 minutes