Crisp cucumbers, juicy tomatoes, tossed in a delicious herbed lemon yogurt dressing.
This cucumber & tomato salad with yogurt dressing is crisp and fresh, and will accompany just about any meal.
It’s my final recipe of this very exciting week we have had called #EasterBrunchWeek.
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This week, a bunch of other bloggers and myself are sharing fantastic recipes with you to throw a stellar Easter brunch. But I hope that these recipes will serve you well beyond Easter!
On Monday, I shared a recipe for Pear Bread, baked in my new Wildflower Loaf Pan. On Thursday, I shared this fantastic Puffles recipe. What are Puffles, you ask? They are Puff Pastry Waffles! I made them in my new Flip Waffle Maker, and topped them with peaches ‘n cream.
On Saturday, I shared my recipe for Upside Down Blueberry Sweet Rolls. They are made with frozen bread dough and only 3 other ingredients! You need to take a peek!
Savory Brunch Alternatives:
But brunch doesn’t have to be sweet, right? I know when a lot of people think brunch they think sweet baked goods. Obviously, my mind went there for every other recipe that I made. In reality, I would most likely opt for the more savory brunch fare. Egg dishes, bacon, shrimp and cocktail sauce, bagels, those types of things. In fact, some of my most favorite things to have when I serve brunch are not sweet at all!
- Sausage & Crescent Breakfast Bake
- German Onion Pie ( Zwiebelkuchen )
- Muffin Cup Omelets
- Breakfast Hash Brown Pizza
- Southwestern Sausage Brunch Roll-Ups
EASTER BRUNCH WEEK
In addition to great recipes, you can enter to win a magnificent prize package, from our generous sponsors, valued at $200! Sponsored by Eggland’s Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka. Scroll down to the end of this post to enter to win today!
Today’s post is sponsored by Stonyfield Yogurt.
Stonyfield Organic Quarts provide a variety of functions from being a cost-effective solution for heavy yogurt consumers to being a healthy ingredient alternative. A Stonyfield Organic Quart is a great staple to have in any fridge. Our yogurt can be used for everything from smoothies, to dips, as a substitute for sour cream on taco night and is a great substitute for butter and oil in when baking. Like all other Stonyfield products, our quarts are made with wholesome organic ingredients sourced with care from family farms.
This recipe is simple and made with fresh ingredients.
Slice the cucumbers and the tomatoes and place them in a bowl. Mix together yogurt, herbs and spices and pour over the cucumbers and tomatoes. Mix it up and chill until ready to eat.
Doesn’t that look good?!
Enter the #EasterBrunchWeek Giveaway!
Official Rules and Conditions for the #EasterBrunchWeek Giveaway: One grand prize winner winner will be receive a prize package including items from Eggland’s Best, Grosche, Hamilton Beach, Rhodes Bread, Silpat, Stonyfield and Wewalka. Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 4/20/2019. Enter using the widget below. Comment each day for even more chances to win!
^LOVE IT? PIN IT!^
Let’s make this super easy salad!
- 1/2 English Cucumber, sliced
- 1 Heaping cup of heirloom grape tomatoes
- For the Dressing:
- 1/2 cup plain yogurt
- 1/2 teaspoon fresh dill
- 1/2 teaspoon fresh chives, chopped
- 1/4 teaspoon fresh oregano, chopped
- 1/2 teaspoon fresh lemon juice
- Salt & Pepper to taste
- Slice cucumbers and tomatoes and place in a bowl.
- Mix dressing together.
- Pour over cucumbers and tomatoes, stir to combine.
- Chill until ready to eat.
Amount Per Serving: Calories: 58 Total Fat: 1g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 3mg Sodium: 192mg Carbohydrates: 9g Fiber: 1g Sugar: 7g Protein: 4g