Chopped Cucumber and Tomato Salad
Published July 15, 2020
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1cup diced red onion
- 2garlic cloves, smashed to a paste with a little salt
- 3tablespoons red wine vinegar
- ¼cup extra-virgin olive oil
- 2roasted peppers, preferably orange or yellow, chopped
- 3cups halved cherry tomatoes
- 3cups chopped thin-skinned cucumber, such as Persian, skin on, in ½-inch cubes
- ½cup chopped celery hearts, plus leaves
- Kosher salt and black pepper
- 3tablespoons roughly chopped flat-leaf parsley
- 4ounces feta or queso fresco, crumbled (about 1 cup)
Nutritional analysis per serving (6 servings)
202 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 6 grams protein; 602 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
- Step 2
Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
- Step 3
To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.
Private Notes
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Comments
Increase the vinegar, skip the oil and feta (too much salt for us seniors) and add water and a little sugar/splenda to cut the vinegar sharpness. My mother made it this way 50 years ago.
Except for the cheeses, this is a salad my Italian family, beginning with mama, my four sisters, one brother and me, has been making for too many years for me to remember and I am 85 years old. We don't always roast the peppers, depends upon our time allotment for getting dinner on the table; good with roasted or just chunks of fresh pepper, yellow or orange but not red as there is enough red from the tomatoes. God bless David Tanis, love all of his recipes!
I used much less red onion (made lesser amounts in general). Delicious mix of flavors. Used a mix of small cherry tomatoes (red/yellow/baby plum etc)
I skip the celery and peppers. Add canneli beans and fresh corn boiled, cut off kennels and add. I like it after it sits overnight in the fridge. Unlike the recipe, I put my feta right at serving. If it need to pick me up after a couple days splash some more vinegar in. Yes I'll eat it over 3 or 4 days with a big batch.
4 ounces of feta is 1/2 cup no idea why it says about a cup
My mother made this when I was a kid, and I have been making it since I set up housekeeping. Mom used cider vinegar, but I like seasoned sherry vinegar. Sometimes I use cheese -- sometimes not. Chickpeas are a good addition. I also occasionally throw in an avocado if it is about to be over ripe. Hard to get this recipe wrong.