Creamy Cucumber and Tomato Salad
Prep time
Total time
Serves: 5
  • 2 medium cucumbers, sliced thinly
  • 1 teaspoon kosher salt
  • 3 Roma tomatoes
  • ⅔ cup 0% plain Greek yogurt (I used Fage)
  • 3 tablespoons fresh dill, chopped
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  1. Place cucumbers into a colander.  Sprinkle with ½ teaspoon of salt and toss to coat cucumbers.  Let sit at room temperature for 1 hour.  (This is to help remove the excess liquid from the cucumbers.)
  2. Once cucumbers have drained, place them on a paper towel.  Top with another paper towel and pat them to remove any additional liquid.  Add cucumbers to large bowl.
  3. Take diced tomatoes and place inside of a paper towel, gently squeeze a little to soak up any excess liquid.  Add tomatoes to bowl with cucumbers.
  4. In a small bowl, combine yogurt, dill, vinegar, pepper, garlic powder and remaining ½ teaspoon of salt.
  5. Add the yogurt mixture to the cucumbers/tomatoes and stir to coat.  Serve and enjoy!
Nutrition Information
Serving size: ⅕ th Calories: 43 Carbohydrates: 7 Fiber: 1 Net Carbs: 6 Sugars: 3 Protein: 4 Fat: 0 Saturated Fat: 0 Weight Watchers Points Plus: 0 Weight Watchers SmartPoints: 0
Recipe by Skinny Me Recipes at