Georgian Tomato and Cucumber Salad
Fresh tomatoes, cucumbers, red onion, and cilantro make a crisp salad with a bright aroma. Olive oil and wine vinegar bind the vegetables without making the dish heavy. Serve immediately after tossing.
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Inventory: Oven, Mixer
690
Servings: 4 (1 serving ≈ 214 gram)
Digestion time: 3 hour
Cut tomatoes (450 g) into wedges and cucumbers (300 g) into half-moons. Thinly slice red onion (50 g) and chop cilantro (15 g).
Combine the vegetables with olive oil (30 g) and wine vinegar (5 g). Season with table salt (4 g) and black pepper (1 g), toss, and serve immediately.
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