Recipe information
Total Time
30 minutes
Yield
8 Servings
Ingredients
1
pound plum tomatoes, cored, diced
1
12-ounce cucumber, peeled, halved, seeded, diced
1
large green bell pepper, diced
3
/4 cup diced white onion
2
tablespoons Sherry wine vinegar
2
teaspoons chopped fresh thyme
1
/4 cup extra-virgin olive oil (preferably Spanish)
Need to make a substitution?
Preparation
Combine all vegetables in large bowl. Whisk vinegar and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper; mix into vegetables. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally. Season with additional salt and pepper, if desired.
Nutrition Per Serving
One serving contains: Calories (kcal) 87.2 %Calories from Fat 74.5 Fat (g) 7.2 Saturated Fat (g) 1.0 Cholesterol (mg) 0 Carbohydrates (g) 5.2 Dietary Fiber (g) 1.5 Total Sugars (g) 3.0 Net Carbs (g) 3.7 Protein (g) 1.0 Sodium (mg) 4.6