Recipes

I didn’t really like raw tomatoes until a few years ago. I wasn’t against them, but they were never something I bought in the store or sought out. I couldn’t understand how my uncle would eat one like an apple and how he would spend a fortune on fresh farmer’s market tomatoes. And then something changed. I am not sure what, but one day when I was dying of hunger (or just hadn’t eaten for an hour probably) I gave in and tried my friend’s tomato and cheese sandwich and couldn’t believe it. Utter deliciousness from bread, tomatoes, and cheddar cheese. Since then I have been eating tomatoes by the bucketful. They say your taste buds change every seven years, maybe that was it? Here is one of my favorite ways to eat tomatoes – in a simple salad with cucumbers, a little red onion, dill, and fresh lemon juice. Letting them marinate in the dressing before serving really kicks up the flavor.

Weight Watchers Tomato, Cucumber, and Dill Salad
Points: 2 Weight Watchers PointsPlus
Servings: 4
Serving Size: a little over a cup
Nutritional Info: 69.2 calories, 3.9g of fat, 8.6g carbohydrates, 2.1g dietary fiber, 1.7g of protein

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 2 tbsp freshly ground pepper
• 1/2 teaspoon sugar (I used raw)
• 3 to 4 medium tomatoes, cut into 1/2-inch wedges
• 1 large English cucumber, thinly sliced
• 1/2 red onion, sliced
• 1 tablespoon fresh dill

Instructions

1. In a bowl large enough for the whole salad, combine the lemon juice, salt, pepper, and sugar.
2. Add the chopped tomatoes, cucumber, and red onion. Toss everything together and refrigerate for at least 30 minutes.
3. When ready to serve, strain the salad to get rid of any extra moisture and toss in the fresh dill. Taste and season with salt and pepper if needed.

Looking for other yummy summer salads.. Check out these oldies but goodies

Lemony Corn Salad

Black Bean, Corn, and Avocado Salad