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Seed-Studded Tomato and Cucumber Salad Gluten-Free Recipe

Servings 4
Author Olivia Mack McCool

Ingredients

  • 1 pint cherry tomatoes, halved
  • 1 English cucumber, peeled and cut into chunks
  • 3 green onions, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1/4 cup chopped Italian parsley
  • 1 tablespoon chopped tarragon
  • 1 tablespoon black sesame seeds
  • 1 tablespoon hemp seeds
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 2 tablespoons sunflower seeds

Instructions

  1. In a large mixing bowl, toss together the tomatoes, cucumber, green onions, 1 teaspoon salt, parsley, tarragon, sesame seeds, and hemp seeds.
  2. In a small bowl, whisk together the garlic, olive oil, and vinegar. Drizzle the dressing over the salad. Toss well, transfer to a serving bowl, top with sunflower seeds and a few grinds of pepper, and serve.