Chopped Cucumber and Tomato Salad
Published July 14, 2020
- Total Time
- 40 minutes
- Rating
- Comments
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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
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)
This is a variation of kachumbir, kachumbar, etc.,-literal translation is chopped (into even-sized cubes) salad eaten for many many decades and done in various states throughout India. The OG chopped salad and ‘ceviched’ vegetarian salad using lime and sometimes varieties of vinegar as well.
I have made this a couple of times and it's always a favorite. I cut the pepper into big pieces and roast it under the broiler for 7 minutes or so, then immediately put the still hot pieces in a bowl with a lid to let them steam while I prepare the other ingredients. I've made it with leftover chickpeas as well. My wife loves it.
I made this again tonight, but didn't have feta cheese, so used some Bousin cream cheese left over from Thanksgiving. My wife raved about it.