Combine 2 cups thinly-sliced English cucumber and 1/4 teaspoon salt in a colander – let stand 10 minutes.
Squeeze out excess moisture.
Combine cucumber, 2 cups thin tomato wedges, 2 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons chopped pitted kalamata olives, 1 tablespoon fresh lemon juice, and 2 teaspoons extra-virgin olive oil.
Makes 4 servings
53 calories per servings
SODIUM 158.0mg
FAT 3.3g
SATURATED_FAT 0.4g
SUGARS 3.0g