Cucumber, Shallot, and Tomato Salad

Cucumber, Shallot, and Tomato Salad
Staff Writer
Cucumber, Shallot, and Tomato Salad
MeatlessMonday.com

Cucumber, Shallot, and Tomato Salad

In this deconstructed oil and vinegar dressing, shallots are infused with balsamic vinegar to add a tangy pungency when served whole atop crisp cucumber slices. Tomatoes provide acidity and baby spinach makes a hearty base for this refreshing salad. This recipe comes to us from Lindsay from Cook. Vegan. Lover.

See all salad recipes.

2
Servings
479
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup balsamic vinegar
  • 1 shallot, sliced
  • 1 Cup baby spinach
  • 1 large cucumber, sliced
  • 1 large tomato, sliced
  • 1 Tablespoon extra-virgin olive oil
  • Salt and pepper, to taste

Directions

Heat the balsamic vinegar and sliced shallot in a small saucepan over high heat. Bring the balsamic vinegar to a boil, reduce the heat to medium-low and cook until the vinegar is reduced by half, about 5-7 minutes. Set aside to cool slightly.

Spread the spinach out in equal portions on 2 plates. Alternate laying cucumber and tomato slices onto both beds of spinach.

Place a balsamic-infused shallot slice on top of each piece of cucumber and tomato. Drizzle both salads with the oil and reduced balsamic vinegar. Season with salt and pepper, to taste, and enjoy.

Nutritional Facts

Total Fat
8g
11%
Sugar
16g
18%
Saturated Fat
7g
29%
Carbohydrate, by difference
87g
67%
Protein
13g
28%
Vitamin B-6
1mg
77%
Calcium, Ca
7mg
1%
Choline, total
21mg
5%
Folate, total
14µg
4%
Magnesium, Mg
50mg
16%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
132mg
19%
Selenium, Se
8µg
15%
Sodium, Na
319mg
21%
Water
22g
1%
Zinc, Zn
1mg
13%

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.