Chopped Cucumber and Tomato Salad
Published July 14, 2020
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 cup diced red onion
2 garlic cloves, smashed to a paste with a little salt
3 tablespoons red wine vinegar
¼ 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 ½-inch cubes
½ 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)
Nutritional analysis per serving (6 servings)
15 grams carbs; 14 milligrams cholesterol; 202 calories; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 14 grams fat; 3 grams fiber; 602 milligrams sodium; 6 grams protein; 9 grams sugar
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.
Powered by
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)
Delicious! I used jarred sweet peppers, and added some chick peas before serving to turn this into a meal.
A current take on an internationally famous/loved tomato and cucumber salad. My Israeli version is a bit simpler yet still delish. This one adds multi dimensions to it! Adding chick peas for protein makes it a meal in itself. YUMMY!!!
@Patricia, you've now traveled from the Mediterranean to Mexico! So glad you were able to add protein to this salad. Comments are always so interesting and more often than not, helpful.