Garden Tomato Salad

Garden Tomato Salad

For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach.
Ingredients
3 large tomatoes, cut into wedges
1 large sweet onion, cut into thin wedges
1 large cucumber, sliced
dressing:
1/4 cup olive oil
2 tablespoons cider vinegar
1 garlic clove, minced
3 teaspoon minced fresh basil
1 teaspoon minced chives
1/2 teaspoon salt
Directions
In a large bowl, combine tomatoes, onion and cucumber. In a small bowl, whisk dressing ingredients until blended. Drizzle over salad; gently toss to coat. Serve immediately.
Nutrition Facts
1 cup: 92 calories, 7g fat (1g saturated fat), 0 cholesterol, 155mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed, beet, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E. But still everyone has different characteristics – positive and negative. We will now talk about olive oil!
As the name suggests, this oil is made from olives, by squeezing whole fruits. Depending on the quality of the olives and the way they are squeezed, there are different types of olive oil.

In the diet it is best to consume without any processing, to use all the components. It is not recommended for frying give a high boiling point which releases harmful free radicals. It is also not recommended for preparing cakes and pastries due to the strong smell, and it can completely change the taste. However, it is a great choice for any other food preparation.
Contains vitamins E, D, A and K, unsaturated and saturated fatty acids, the most important of which is Omega-3.
B vitamins, on the other hand, have a positive effect on the nervous system and convert carbohydrates and proteins into bodily energy. They are important for hair and eye care, improve the work of the stomach and intestines, maintain body weight and help create red blood cells.