Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Tomato and Cucumber Salad

Featured in the Honolulu Star-Bulletin on July 16, 2008.

electric_kitchen_logo

Ingredients:

Tomato and Cucumber Salad

  • 1 1/2 pounds ripe tomatoes
  • 1/2 cup torn fresh basil leaves
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon Kosher salt
  • 6-inch English cucumber
  • 1/2 sweet onion
  • 1/2 cup crumbled ricotta salata cheese
  • 1 tablespoons sliced, pitted Kalamata olives
  • 1 teaspoon red wine vinegar
  • Freshly ground black pepper

Directions:

  1. Cut tomatoes into 1/2-inch cubes.
  2. In a large bowl, combine tomatoes, basil, olive oil, garlic, and salt and toss gently to mix.
  3. Let stand for 5 minutes.
  4. Cut cucumber in half lengthwise; remove and discard seeds.
  5. Cut cucumber into 1/2-inch cubes.
  6. Cut onion into 1/4-inch cubes.
  7. Add cucumber, onion, cheese, and olives to tomato mixture; sprinkle with vinegar and toss to mix.
  8. Season with pepper; stir lightly.
  9. Serve at room temperature.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
120 calories, 8 g fat, 2.5 g saturated fat, 10 mg cholesterol, 150 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g sugar, 4 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.