A salad that’s both fresh and slightly indulgent—yes, we’re doing cucumber and roasted tomatoes. Add espresso cookies to shake things up. This combination sounds like it’s trying to be sophisticated but still keep it casual. Think about it: one minute you’re crunching on crisp cucumbers, and the next you’re sinking your teeth into a bold espresso-flavored cookie. It’s a salad you can brag about at dinner parties—just don’t mention that the cookies are secretly your dessert. Who says a salad can’t carry the weight of both healthy and decadent? Spoiler: we never said it couldn’t.
Cucumber and Roasted Tomato Salad with Espresso Cookies
A fresh, tangy cucumber and roasted tomato salad, paired with indulgent, bold espresso cookies. A perfect contrast of flavors.
Ingredients
For the Cucumber and Roasted Tomato Salad:
- 2 medium cucumbers sliced
- 2 cups cherry tomatoes halved
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Fresh basil leaves chopped
- Salt and pepper to taste
For the Espresso Cookies:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1 tablespoon instant coffee
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips optional
Instructions
For the Cucumber and Roasted Tomato Salad:
- Preheat oven to 400°F (200°C).
- Toss halved tomatoes with olive oil, salt, and pepper, then roast for 15 minutes.
- Slice cucumbers and arrange them on a plate.
- Drizzle with balsamic vinegar once the tomatoes are done.
- Toss roasted tomatoes over the cucumbers, and garnish with fresh basil.
- Season to taste with salt and pepper, and chill in the fridge until serving.
For the Espresso Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking soda, coffee, and salt.
- Cream butter and sugar together until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients and fold until just combined.
- Stir in chocolate chips if using.
- Scoop dough onto the baking sheet and bake for 10-12 minutes.
- Let the cookies cool before serving with the salad.
Notes
Nutritional Values (Per Serving)
Calories: 380Total Fat: 18g
Saturated Fat: 10g
Carbohydrates: 52g
Fiber: 5g
Protein: 6g
Vitamins and Minerals (Per Serving)
- Vitamin A: 12%
- Vitamin C: 20%
- Calcium: 4%
- Iron: 15%
- Potassium: 8%
Additional Notes/Tips
- Feel free to add a drizzle of honey on top of the salad for an extra punch.
- If you’re in a rush, use store-bought cookies—no judgment here!
- For an extra depth of flavor, sprinkle a touch of sea salt on the cookies before baking.
