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A light, vegetable-forward salad made with tomatoes, cucumber, and briny capers.
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Tomato, Cucumber, and Caper Salad (150 g) has 30 calories. That works out to 20 calories per 100 g. It contains 5.6 g of carbs, 1.4 g of protein, 0.3 g of fat and 1.8 g of fiber. Its 19.5 mg of Vitamin C covers 22% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
30
KCAL / 150G
Carbs
5.6g
· 2% DV
Protein
1.4g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 73% · Protein 18% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 30 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 345 mg | 15% |
| Total carbohydrate | 5.6 g | 2% |
| Fiber | 1.8 g | 6% |
| Protein | 1.4 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 150 g | 30 kcal |
| 2 tablespoon (chopped) | 30 g | 6 kcal |
| 4 tablespoon (chopped) | 60 g | 12 kcal |
| 100 g | 100 g | 20 kcal |
| 1 serving (small) | 100 g | 20 kcal |
| 1 serving (large) | 180 g | 36 kcal |
| 1 cup (large) | 220 g | 44 kcal |
Calculated from 20 calories per 100 g.
Combine chopped tomatoes and cucumber with drained capers, then dress with olive oil and lemon juice or vinegar. Taste before adding salt because capers can be quite salty. Toss shortly before serving to keep the vegetables crisp.
Capers are the pickled flower buds of the caper bush. Their sharp, briny flavor contrasts with the mild cucumber and juicy tomatoes, so a small amount can season Tomato, Cucumber, and Caper Salad without a complicated dressing.
Usually, yes. Rinsing capers under cold water removes some of the salty brine, which helps keep the salad balanced. If they taste especially salty, soak them briefly, drain well, and taste the finished salad before seasoning.
Olive oil with lemon juice or wine vinegar is a simple match for Tomato, Cucumber, and Caper Salad. The capers already bring salt and tang, so add the dressing gradually and avoid heavily salting the vegetables.
You can chop the vegetables ahead, but keep the dressing and capers separate until close to serving. Tomatoes release liquid as they sit, which can soften the cucumber and dilute the dressing after the salad is tossed.
Store leftover Tomato, Cucumber, and Caper Salad in a covered container in the refrigerator and aim to eat it by the next day. The vegetables soften and release liquid over time, so it is best enjoyed freshly dressed.
Tomato, Cucumber, and Caper Salad does not have one universally established country of origin or fixed traditional recipe. Its ingredients are common across Mediterranean cooking, and versions vary with local herbs, olives, onions, and dressings.
Parsley, red onion, olives, or crumbled feta are common additions to Tomato, Cucumber, and Caper Salad. Add only a little extra salty ingredient at first, since capers and olives can make the finished dish quite briny.
Serve Tomato, Cucumber, and Caper Salad alongside grilled fish, chicken, or beans, or with crusty bread for a simple lunch. Its bright, briny flavor works particularly well with plainly cooked mains that do not have a heavy sauce.
Tomato, Cucumber, and Caper Salad can make a light meal, but it may not keep you full for long on its own. Pair it with a protein-rich food such as chickpeas, eggs, or grilled fish to make it more substantial.
Vitamins
Vitamin C
19.5mg · 22% DV
Vitamin K
12µg · 10% DV
B6
0.12mg · 7% DV
Vitamin A
63µg · 7% DV
Minerals
Sodium
345mg · 15% DV
Copper
0.12mg · 13% DV
Potassium ⭐
375mg · 11% DV
Manganese
0.18mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 30 calories in 1 cup (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tomato, Cucumber, and Caper Salad brings juicy tomatoes and crisp cucumber together with the sharp, briny bite of capers. It is a Mediterranean-style combination rather than a dish tied to one particular place, and is often finished with olive oil and lemon or vinegar.
Serve it as a fresh side with grilled fish, meat, or beans, or add it to a summer lunch alongside bread. Its vegetable-forward ingredients make it light: it has 20 calories per 100 g. Capers can be quite salty, so taste before adding extra salt. For a more substantial meal, pair the salad with chickpeas or a protein-rich main.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.