Tomato And Cucumber Salad
This refreshing tomato salad is bursting with vibrant flavors and textures, making it a perfect dish for a light summer meal or a side at your next gathering. The combination of juicy tomatoes, crisp cucumbers, sweet onions, and tangy ricotta salata cheese, all tossed together with fragrant basil, garlic, and a drizzle of olive oil, creates a symphony of Mediterranean-inspired goodness. Each bite offers a refreshing burst of flavors that will leave you craving more. Enjoy this salad at room temperature to savor all the delicious ingredients in every mouthful.
— Constant Cookbook
Ingredients
- 1 1/2 lb. ripe tomatoes, cut into 1/2-inch cubes
- 1/2 cup torn fresh basil leaves
- 2 Tbs. olive oil
- 1/2 tsp. minced garlic
- 1/4 tsp. kosher salt
- One 6-inch piece English cucumber, cut in half lengthwise, seeded and cut into 1/2-inch cubes
- 1/2 sweet onion such as Maui, Vidalia or Walla Walla, cut into 1/4-inch cubes
- 1/2 cup crumbled ricotta salata cheese
- 2 Tbs. sliced, pitted Kalamata olives
- 1 tsp. red wine vinegar
- Freshly ground pepper, to taste
Instructions
- In a large bowl, combine the tomatoes, basil, olive oil, garlic and salt and toss gently to mix. Let stand for 5 minutes.
- Add the cucumber, onion, cheese and olives to the tomato mixture, then sprinkle with the vinegar and toss to mix. Season with pepper and stir to blend. Serve the salad at room temperature. Serves 4 to 6.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Comments
No comments found.