CHOPPED TOMATO AND CUCUMBER SALAD RECIPES

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CHOPPED CUCUMBER AND TOMATO SALAD RECIPE - NYT COOKING



Chopped Cucumber and Tomato Salad Recipe - NYT Cooking image

Here’s an easy summer salad that’s always a winner. There are many similar chopped salads served throughout the Eastern Mediterranean, but this version with halved sweet cherry tomatoes is especially attractive. Your own take can be a variation on this one: Feel free to use large tomatoes, chop the vegetables as small or large as you like (roughly chopped has its charms), add other herbs like basil, mint or dill, or swap the feta for mozzarella.

Provided by David Tanis

Total Time 40 minutes

Yield 6 servings

Number Of Ingredients 11

1 cup diced red onion
2 garlic cloves, smashed to a paste with a little salt
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 roasted peppers, preferably orange or yellow, chopped
3 cups halved cherry tomatoes
3 cups chopped thin-skinned cucumber, such as Persian, skin on, in 1/2-inch cubes
1/2 cup chopped celery hearts, plus leaves
Kosher salt and black pepper
3 tablespoons roughly chopped flat-leaf parsley
4 ounces feta or queso fresco, crumbled (about 1 cup)

Steps:

  • Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
  • 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.
  • To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.

CHOPPED CUCUMBER & TOMATO SALAD WITH LEMON RECIPE | EATINGWELL



Chopped Cucumber & Tomato Salad with Lemon Recipe | EatingWell image

It doesn't get easier than a cucumber and tomato summer salad! Fresh cucumber and juicy ripe tomatoes are all you need to really make this salad shine. Marinating cucumbers and tomatoes in vinegar with a touch of lemon zest infuses the dish with tangy citrus flavor.

Provided by Liv Dansky

Categories     Quick & Easy Vegan Dinner Recipes

Total Time 1 hours 15 minutes

Number Of Ingredients 9

1 tablespoon white-wine vinegar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
¾ teaspoon salt
3 tablespoons extra-virgin olive oil
1 English cucumber, cut into 1-inch pieces
1 pound tomatoes, cut into 1-inch pieces
2 tablespoons chopped shallot
2 tablespoons chopped fresh flat-leaf parsley or basil

Steps:

  • Whisk vinegar, lemon zest, lemon juice and salt in a large bowl. Slowly pour in oil; whisk to combine. Add cucumber, tomatoes and shallot and toss to combine. Let stand at room temperature for at least 1 hour or up to 2 hours before serving. Just before serving, stir in parsley (or basil). Serve with a slotted spoon.

Nutrition Facts : Calories 83.8 calories, CarbohydrateContent 5.4 g, FatContent 7 g, FiberContent 1.3 g, ProteinContent 1.1 g, SaturatedFatContent 1 g, SodiumContent 296.7 mg, SugarContent 3.1 g

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