Posted by & filed under Appetizers, Salads.

The taste of this salad is really depending from used ingredients. I try to cook it in a season of field tomatoes and cucumbers. This gives the best choice of vegetables and the best result in salad. Salad is matching to serve with any fried, baked, roasted meals. The fresh taste will point even butter and bread sandwich.


Summer Fall salad


Vegetarian will also appreciate this salad. Low calories are for diet.

Summer Salad

Some picture of the process: 


Summer Salad


Summer Salad


Summer Salad

Summer/Fall Vegetable Light Salad.

Summer/Fall Vegetable Light Salad.


• 1 tomato, big, cut, cube 300 g /
• 2 cucumber, medium, sliced half-moon 250 g /
• ¼ head of onion, thinly sliced 40 g /
• 2-3 branch of baby dill, chopped
• 1 tsp. of vine white vinegar
• 1 tbsp. of vegetable oil
• Salt to season


1. Prepare vegetables (sliced, chopped)
2. Take the nice 1 L or bigger bowl for salad
3. Add all ingredients
4. Mix it
5. Serve in 10 min.

Nutritional Info

Servings Per Recipe: 2 Servings

Amount Per Serving = 300 g

Nutrition Facts

Calories 116.0
Total Fat 7.0 g
Saturated Fat 5.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Potassium 175.0 mg
Total Carbohydrate 10.6 g
Dietary Fiber 3.0 g
Sugars 5.8 g
Protein 3.0 g

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