Cucumber Tomato Salad with Creamy Herb Dressing

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Basil, fresh
  • 4 tbsp Dill, Fresh
  • 3 English cucumbers
  • 1/4 tsp Garlic powder
  • 2 cups Grape tomatoes
  • 2 tbsp Italian parsley, fresh
  • 2 tbsp Mint, fresh
  • 1/4 tsp Onion powder
  • 3/4 cups Red onion

• Condiments

  • 1/4 tsp Mustard, dry

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Kosher salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tsp Rice vinegar

• Dairy

  • 1 cup Greek yogurt, plain

Found on thepioneerwoman.com

Description

Ingredients

• 3 English Cucumbers, Sliced In Half Lengthwise And Then Sliced ¼ Inch Thick
• 2 cups Halved Grape Tomatoes
• 3/4 cups Finely Chopped Red Onion
• 1 cup Plain Greek Yogurt
• 2 teaspoons Rice Vinegar
• 1/2 teaspoon Sugar
• 1/4 teaspoon Dry Mustard
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Black Pepper
• 4 Tablespoons Chopped Fresh Dill
• 2 Tablespoons Chopped Fresh Mint
• 2 Tablespoons Chopped Fresh Italian Parsley
• 2 Tablespoons Chopped Fresh Basil

Directions

• Add cucumbers, tomatoes, and onion to a large bowl. (If you don’t like eating the skin of cucumbers, or if the skins are particularly bitter-tasting, feel free to completely peel them prior to slicing. Sometimes I will just run a peeler down the length of the cucumber a few times, removing about half the skin and creating a pretty striped effect.) In a medium bowl, stir together the remaining ingredients to create the dressing. Pour over the cucumber mixture and fold gently to combine. Place salad in a serving bowl, sprinkle with a bit more black pepper, and serve immediately. This can be prepared many hours in advance, or even the day prior to serving. Just store the cucumber mixture and dressing mixture in separate containers in the refrigerator, combining them just prior to serving.