Cucumber & Tomato Salad

Prep Time
Cook Time
Ready In

"A lovely recipe I found in a LA Lite cookbook that was passed down to me by our own Dear Bergy."

Original is 2 servings


  • Serving Size: 1 (208.9 g)
  • Calories 86.4
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 1.2 mg
  • Sodium - 42.9 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 1.5 g
  • Sugars - 15.3 g
  • Protein - 4 g
  • Calcium - 120.1 mg
  • Iron - 0.5 mg
  • Vitamin C - 14.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Mix cucumber, green onion and salt; let stand 10 minutes.

Step 2

Add tomatoes, parsley, cumin, pepper and garlic.

Step 3

Cover and refrigerate for 1 hour.

Step 4

Just before serving, drain vegetables thoroughly in a colander.

Step 5

Add yogurt; mix well to combine.

Step 6



No special items needed.

9 Reviews

Susie D

What a nice version of cucumber salad! We enjoyed the cumin flavor and the tang from the yogurt. (I used Greek. )


review by:
(14 Nov 2015)


This is very good! I like the bit of cumin. It gives a tiny bit of southwestern flavor. Good salad to serve with enchiladas or something. Reviewed for Billboard Tag.


review by:
(18 Jul 2014)


Yummy fresh tasting salad that is very easy to make. Made for Billboard tag.


review by:
(9 Jun 2014)


Lovely light salad! I did use cilantro for the parsley and the cumin is a great addition to the salad. Will be making this a lot this summer. UPDATE 8/3/23: This salad is still one of our favourites! Have made this many many times over the years. Thanks Bea for another keeper! Made for Billboard Recipe Tag.


review by:
(7 Apr 2014)


This was a good as I thought it would be. As one of your previous reviewers I used 1/4 cup of yogurt and added a few shrimp on the side. Made for a delicious evening meal.


review by:
(8 Jul 2013)


I really liked this salad a lot. I used pickling cucumbers, which made the salad nice and crunchy, and I used fat free Greek Yogurt, which is a little on the thicker side than yogurt. I used half of the amount I should have and it was perfect. I had it as a side to baked chicken and had potato salad with it for a great meal. Thanks for sharing this with us Bea! Linda


(15 May 2013)

You'll Also Love