Balsamic Vegetable Salad Recipe

4 9 10
Balsamic Vegetable Salad Recipe
Balsamic Vegetable Salad Recipe photo by Taste of Home
Publisher Photo

Balsamic Vegetable Salad Recipe

Read Reviews
4 9 10
Publisher Photo
Looking for a refreshing and colorful salad? Look no further. This concoction has a tang from balsamic vinegar and couldn’t be easier to prepare. —Emily Paluszak, Spartanburg, South Carolina
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 3 large tomatoes, cut into wedges
  • 3 medium cucumbers, peeled, halved and sliced
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons water
  • 1 envelope Italian salad dressing mix

Directions

In a salad bowl, combine tomatoes and cucumbers. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat. Yield: 6 servings.
Originally published as Balsamic Vegetable Salad in Taste of Home February/March 2009, p24

Nutritional Facts

3/4 cup: 211 calories, 18g fat (3g saturated fat), 0 cholesterol, 434mg sodium, 11g carbohydrate (8g sugars, 3g fiber), 2g protein.

  • 3 large tomatoes, cut into wedges
  • 3 medium cucumbers, peeled, halved and sliced
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons water
  • 1 envelope Italian salad dressing mix
  1. In a salad bowl, combine tomatoes and cucumbers. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat. Yield: 6 servings.
Originally published as Balsamic Vegetable Salad in Taste of Home February/March 2009, p24

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Reviews forBalsamic Vegetable Salad

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Amy2160 User ID: 2020892 162776
Reviewed Mar. 10, 2011

"Good. But way,way to much Oil as the other reviews state. Use 1/4 cup. Red Onions would be a nice addition."

MY REVIEW
patricia diane User ID: 3271139 180839
Reviewed Feb. 11, 2010

"Definately to much oil. Red onions, artichoke hearts, green beans would be nice additions. If you don't keep the dressing mix on hand add your own salt and basil. Tomatoes and basil love each other. Iuse a better quality olive oil also."

MY REVIEW
fiko User ID: 1202556 104617
Reviewed Feb. 10, 2010

"I would make this again.....very good ....cut oil back to 1/4 cup"

MY REVIEW
AdeleDegnan User ID: 4801874 104611
Reviewed Feb. 10, 2010

"A nice refreshing salad to go with our winter comfort foods. I took the advice of another reviewer and added some sliced onion and artichoke hearts just because I had them on hand. Good the next day also."

MY REVIEW
tkarinas User ID: 4389335 178920
Reviewed Feb. 9, 2010

"This salad is one my family absolutely loves. They do tend to add different vegetables though, to make things more interesting. Sometimes it gets made as is but other vegetables work just as well. It's a keeper, for sure."

MY REVIEW
pmbarcenas User ID: 4551098 104608
Reviewed Feb. 9, 2010

"I make this type of salad all the time. But I add red onion and avocado or artichoke hearts. Simply delish!!!"

MY REVIEW
getfitt User ID: 4595937 164905
Reviewed Feb. 9, 2010

"When you make this cut the oil WAY down. It's not necessary. This isn't healthy at 211 cal & 18g of fat, I don't care if it is EVOO. Too much of any good thing is not healthy. It's a salad. Full fat ressings are ALWAYS the culprit."

MY REVIEW
Cleona User ID: 2214535 98368
Reviewed May. 20, 2009

"Love tomatoes and cucmbers, so tried it and made it several times this winter. Keeps well also."

MY REVIEW
ekhenderson User ID: 2019555 178918
Reviewed May. 4, 2009

"I love this salad. It is a nice change from regular cucumber salad."

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